If you’re looking for a brunch dish that doubles as a light dinner, this skillet salmon potato hash recipe is it!
Equipment
- Large saucepan
- 1.5 lbs Little Potatoes, cut into 1/2-inch pieces
- 1/2 lb salmon fillets
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 1/2 tsp canola oil, divided
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups spinach
- 2 Tbsp fresh dill, minced
- 1/2 tsp salt
- 1/2 tsp ground pepper
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Instructions
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Step 1
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.
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Step 2
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 3/4 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.
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Step 3
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.
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Step 4
Add the remaining one teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
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Step 5
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.
