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

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)

Directions

  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..

Tags

Master Chef

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