Salmon hash

tinned fish recipes Sep 10, 2021

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


  • 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)


  1. In a large nonstick frying pan, heat the oil over medium heat.
  2. Cook for 10 minutes, stirring regularly, after adding the potatoes and covering with a lid.
  3. Cook for another 5 minutes after adding 100ml water and re-covering, until the potatoes are cooked through.
  4. Season with salt and pepper and simmer for 5 minutes after adding the spring onions and lemon zest.
  5. Cook for 3 minutes, breaking up any large flakes with a fork, until the fish is heated through.
  6. Serve with lemon wedges and a sprinkling of capers and dill, as well as a dab of chilli sauce, if desired.

Tip: For a heartier supper, top the hash with a fried egg. Return the frying pan to the heat, crack in 4 eggs, and fry to your satisfaction after serving the hash..


Master Chef

Looking for delicious and easy-to-make healthy recipes? Select one of the healthiest food network recipes at

Great! You've successfully subscribed.
Great! Next, complete checkout for full access.
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.