Salmon-Topped Hash

  • Yield 4 servings

A perfect use for leftover baked or roasted salmon.



4 medium Yukon Gold potatoes
1 red bell pepper, cut into squares
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium red onion, chopped
1 teaspoon minced fresh tarragon
2 teaspoons drained capers
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup cubed, cooked skinned salmon
2 tablespoons crème fraiche or low-fat sour cream
1 scallion, chopped, for garnish


  1. Parboil potatoes: Place whole potatoes in boiling water for 6-8 minutes. Cool; slip off skins, grate and set aside.
  2. In a large cast-iron skillet, heat the oil and butter on medium-high heat. Add bell pepper and cook until tender and lightly browned, stirring frequently, 5 to 6 minutes. Add onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the potatoes, tarragon, capers, salt and pepper. Using a spatula, press down on the mixture to crisp the potatoes and cook for about 4 minutes, then flip the hash over to cook the other side.
  3. Slide onto a serving platter and spoon on the cubed salmon. Top with the crème fraiche or sour cream and scallion. Serve immediately.

Recipe by Chef Cat Cora



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