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Salmon hash recipe

17 ratings

This healthy salmon hash is a handy all-rounder recipe, perfect for an easy brunch, lunch or midweek dinner. This simple one-pot recipe uses tinned salmon for a wallet-friendly meal, mixed with crispy fried potatoes and the fresh, zingy flavours of lemon, spring onions and dill. See method

Serves 4
10 mins to prepare and 25 mins to cook
290 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
800g Maris Piper potatoes, diced
100g spring onions, sliced diagonally
1 lemon, zested and cut into wedges
418g tin wild Pacific pink salmon, drained, any skin and bones discarded
2 tbsp capers, rinsed and roughly chopped
15g fresh dill, roughly chopped
chilli sauce, to serve (optional)

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
1225kj
290kcal 15%
Fat
7g 10%
Saturates
1g 6%
Sugars
2g 2%
Salt
1.4g 23%

of the reference intake
Carbohydrate 36.3g Protein 22.6g Fibre 3.4g

Method

Heat the oil in a large non-stick frying pan over a medium heat. Add the potatoes, cover with a lid and cook for 10 mins, stirring occasionally. Add 100ml water, re-cover and cook for a further 5 mins until the potatoes are cooked through.
Stir in the spring onions and lemon zest, season and cook for 5 mins. Add the salmon, breaking up any large flakes, and cook for 3 mins until heated through.
Sprinkle over the capers and dill, then serve with lemon wedges and a drizzle of chilli sauce, if you like.

Tip: Top the hash with a fried egg for an extra-hearty meal. Simply serve up the hash then return the frying pan to the heat, crack in 4 eggs and fry to your liking.

See more Salmon recipes