Best Salmon Potato Hash Recipes

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SALMON POTATO HASH



Salmon Potato Hash image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika
Pinch cayenne pepper
Water
White vinegar
4 to 6 large organic farm fresh eggs
Lemony Hollandaise:
3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Steps:

  • Preheat oven to 300 degrees F.
  • For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
  • For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
  • Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
  • Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
  • For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
  • For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
  • Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS



Double-Salmon and Sweet Potato Hash with Poached Eggs image

Categories     Egg     Vegetable     Brunch     Poach     Wheat/Gluten-Free     Salmon     Leek     Sweet Potato/Yam     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Serves 6

Number Of Ingredients 13

1/4 cup white wine vinegar
6 large eggs
4 tablespoons (1/2 stick) butter
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
3 cups chopped leeks (white and pale green parts only)
1 large red bell pepper, diced
2 teaspoons dried thyme
1 12-ounce skinless salmon fillet, cut into 1/2-inch cubes
3 tablespoons pure maple syrup
2 1/2 teaspoons chopped fresh sage
5 ounces thinly sliced smoked salmon, chopped
Paprika
Chopped fresh chives

Steps:

  • Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water.
  • Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold half of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat.
  • Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm.
  • Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives.

SHEET-PAN SALMON WITH POTATO HASH



Sheet-Pan Salmon with Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced 1/4 to 1/2 inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

Steps:

  • Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
  • Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
  • Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
  • Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 839 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 39 grams, Sugar 6 grams

SMOKED SALMON AND SWEET-POTATO HASH



Smoked Salmon and Sweet-Potato Hash image

Categories     Fish     Brunch     Side     Sauté     Leek     Bell Pepper     Sweet Potato/Yam     Fall     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups)
1 pound leeks, chopped (white and pale green parts only; about 2 cups)
1 large red bell pepper, cut into 1/2-inch cubes
6 ounces smoked salmon, chopped
4 teaspoons chopped fresh dill
1 tablespoon grated orange peel
1/4 cup crème fraîche or sour cream

Steps:

  • Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
  • Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.

SALMON WITH POTATO-ARTICHOKE HASH



Salmon with Potato-Artichoke Hash image

The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 9

8 small red new potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 skinless salmon fillet (1 1/2 pounds), cut crosswise into four 6-ounce pieces
1/2 cup chopped flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.
  • Place salmon pieces in center of pan, and press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
  • Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
  • Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.

Nutrition Facts : Calories 346 g, Fat 12 g, Protein 38 g

SEARED SALMON WITH SWEET POTATO HASH AND JERK MANGO SALSA



Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

3 pounds sweet potatoes, peeled and medium diced
5 strips bacon, medium diced
2 cloves garlic, chopped
1 small red onion, medium diced
Salt and freshly ground black pepper
2 ripe mangoes, medium diced
1 jalapeno, seeded and small diced
1 tablespoon Jamaican jerk sauce
1 tablespoon Dijon mustard
Juice of 3 lemons
1/4 cup grapeseed oil
Salt and freshly ground black pepper
1 tablespoon chopped chives
Four 6- to 7-ounce pieces good-quality salmon
Salt and freshly ground black pepper
5 tablespoons grapeseed oil
2 tablespoons unsalted butter

Steps:

  • For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
  • Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve.
  • For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
  • For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives.
  • For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
  • To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.

SALMON WITH POTATO-ARTICHOKE HASH



Salmon with Potato-Artichoke Hash image

Categories     Sauce     Potato     Side     Roast     Salmon     Artichoke

Yield serves 4

Number Of Ingredients 10

8 new red potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves (or 1/4 teaspoon dried)
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1/2 cup packed coarsely chopped fresh flat-leaf parsley
1 tablespoon water

Steps:

  • Preheat oven to 475°F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan.
  • Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
  • Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
  • Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.

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