Salmon Hash
Source of Recipe
by Terri B., from Parade Weekend insert
Recipe Introduction
NOTES: This is definitely one of those recipes that benefits from having everything cut up before you start. I even cut up the potatoes and tossed them with the oil (to prevent turning brown). I also mixed up the ketchup, mustard, water, dill, salt, and pepper in a liquid measure before I started cooking.
List of Ingredients
4 tablespoons olive oil, divided
1 medium onion, cut into 1/2" dice
1 small bell pepper, cut into 1/2" dice (used a red one; love the taste and was a nice dash of color)
1 pound salmon fillet, cut into 1/2" dice
1 1/2 pounds potatoes, cut into 1/2" dice (I used Yukon Golds as they were on sale this week)
2 tablespoons ketchup
1 tablespoon dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons water
salt and pepper, to tasteRecipe
1. Heat 2 T of oil in a 12-inch nonstick skillet over medium-high heat. When oil starts to send up wisps of smoke, add, onion pepper, and salmon; cook, stirring often, until golden brown.
2. Meanwhile, toss potatoes with remaining oil.
3. Transfer salmon to a bowl and reserve. Add potatoes to empty skillet; cook, stirring occasionally, so they form a golden-brown crust, about 10 minutes.
4. Meanwhile, combine remaining ingredients.
5. Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook stirring frequently, until has has nicely browned, about 5 minutes longer.
Serves 4
|
|
member logon
