Skillet Salmon Potato Hash

Skillet Salmon Potato Hash

Terrific Trio

If you’re looking for a brunch dish that doubles as a light dinner, this skillet salmon potato hash recipe is it!


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy


Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced Little Potatoes and cook until just tender, 6 to 8 minutes. Drain.

Season the salmon with 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Heat one teaspoon canola oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the salmon (skin side down if it has skin) and cook until the fish is opaque about ¾ of the way up the fish, about five minutes. Flip the fish and cook for two minutes. Transfer to a plate. When cool enough to handle, break up into pieces.

Add half a teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for one minute.

Add the remaining one teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.

Stir in the salmon, spinach, dill, half a teaspoon of salt and half a teaspoon of ground pepper, until the spinach is just wilted. Serve.

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