If you're looking for a brunch dish that doubles as a light dinner, this skillet salmon potato hash recipe is it! Thank you to the Little Potato Company for helping me share this recipe with you.
When we lived in Manhattan many years ago, there was an amazing breakfast spot just a couple of blocks away from our apartment. In truth, it was a diner serving up burgers, sandwiches, salads and eggs every style, every hour of the day. As good as their Cobb salad was, I was a sucker for their omelets with a side of hash. Tender, salty and perfectly browned on the flat-top grill. Extra hot sauce and ketchup, please!
Since we don't go out for breakfast very often any more, a perfected homemade hash is essential. As much as I love serving them with any of my favorite egg recipes, I now have a penchant for dinner hashes with some sort of protein mixed in, like this ham version or my new favorite salmon potato hash.
The trick to a good hash is two-fold. First, boil the diced potatoes until just tender before browning them in the pan. My favorite Creamer potatoes from the Little Potato Company are awesome in this recipe. I used the Terrific Trio, but any of their Creamer varietals would work.
The second trick? A HOT skillet, preferably cast-iron for stellar browning power. If you don't have a cast-iron pan, that's okay. Just make sure that the skillet is good and hot when you add the potatoes.
As much as I love the flavor and texture of the Creamer potatoes, the nutritional value is a huge selling point for me. For example, they are a great source of potassium, which helps the body absorb calcium and can be one way to build up your bone strength and avoid osteoporosis. There are days when I struggle to get the recommended daily allotment of potassium. Instead of throwing an extra banana into the mix, I cook up a pot of Vegan Potato & Kale Soup, a batch of Instant Pot Chicken & Potato Curry or some of this salmon potato hash. Problem solved!
Skillet Salmon Potato Hash Recipe
- 1 ½ pounds Little Potato Co. Creamer potatoes cut into ½-inch dice
- ½ pounds salmon fillets
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 ½ teaspoon canola oil divided
- ½ yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 cups spinach
- 2 tablespoons minced fresh dill
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced potatoes and cook until just tender, 6 to 8 minutes. Drain.
- Season the salmon with ⅛ teaspoon salt and ⅛ teaspoon ground pepper. Heat 1 teaspoon canola oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the salmon (skin side down if it has skin) and cook until the fish is opaque about ¾ of the way up the fish, about 5 minutes. Flip the fish and cook for 2 minutes. Transfer to a plate. When cool enough to handle, break up into pieces.
- Add ½ teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the remaining 1 teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the salmon, spinach, dill, ½ teaspoon salt and ½ teaspoon ground pepper, until the spinach is just wilted. Serve.
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Made this for breakfast today with one minor change. I baked the potato and the sweet potato in the oven on parchment paper. Combined everything in the skillet and topped with an medium fried egg. Absolutely delicious. Thank you for sharing
Thank you for sharing pictures and recipe! I had two seasoned salmon burgers prepared by my grocery store that we needed to consume. I found your recipe this morning when I wondered whether I could make a salmon hash for breakfast. I chopped baby red potatoes, celery, onion, yellow pepper, orange pepper, olive oil, salt and pepper in skillet. Once that was cooked, I mashed up the salmon burgers into the mixture and cooked until 4 new hash patties were formed. Lastly, I sauteed spinach to place on top of the salmon hash patty, and then placed over- easy eggs on top of the spinach. I served with a side of fruit and a slice of multigrain bread. It was a great start to my birthday morning!
First of all, Happy Birthday! What an inventive way to use up extra salmon burgers. Sounds like a great way to kick off your birthday.
Really good! Made it for dinner. Used canned salmon. Using the little bit of leftovers in an omelette tomorrow morning!
Hash is my husbands absolute favorite for family breakfast on the weekends! This looks so good!!
Michelle | A Latte Food
Wow, this hash is gorgeous! I can't get enough potatoes in my life, so this is definitely on the list to try!
Melanie | Melanie Makes
Absolutely love the addition of salmon in this hash, Dara!
Erin @ The Speckled Palate
My goodness. This potato hash just looks HEAVENLY, and I love that you added salmon to the mix! I could eat this for brunch, lunch OR dinner!
Dorothy at Shockingly Delicious
What a pretty dish! I love hash too! I've never tried it with salmon, but that's going to change!
This looks packed with flavor! The salmon and the potatoes, I'm head over heels for this recipe, it looks gorgeous!
Olivia - Primavera Kitchen
I'm a huge fan of skillet recipes and this one looks fantastic! LOoooove it 😉