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

GF Gluten Free Like All Potatoes Good Source of Potassium Naturally Fat Free 70 Calories per serving 7% DV of Fiber Per Serving* *Per 110g Serving


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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