SALMON HASH (for four)


1 tablespoon canola oil

2 tablespoons unsalted butter

2 large russet potatoes, peeled and cut into ½ inch dice

coarse salt and freshly ground black pepper to taste

1 pound leftover salmon fillet, grilled or roasted, sauce rinsed off, patted dry and chilled

1 cup chopped green onions

½ teaspoon fresh thyme

4 ripe plum tomatoes, seeded and diced

8 poached eggs


  1. In a large nonstick fry pan over medium-high heat, warm oil and melt butter. When hot, add potatoes and fry until crisp and golden underneath, 3 to 4 minutes.  Stir potatoes and continue cooking, stirring occasionally, until potatoes are crisp and golden on all sides, 12 to 15 minutes.  Season with salt and pepper.
  1. Flake salmon into ¾ inch pieces. Add to potatoes and cook, stirring, until heated through, 3 to 4 minutes.
  1. Add onions, thyme, tomatoes, salt and pepper. Cook, stirring, until heated through, 1 to 2 minutes.  Serve hot with poached eggs on top.

adapted from a Williams Sonoma catalog

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