Salmon hash recipe

• Serves 4
• 10 mins to prepare and 25 mins to cook
• 290 calories/serving

Ingredients

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

Method

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

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