Salmon Hash Recipe
Time to pamper your palate with this Salmon Hash recipe. The main ingredient in Salmon Hash is always Salmon. Even though Salmon Hash is a Main Dish I relish it any time of the day. There is no bigger sin than reading this recipe of Salmon Hash and not trying it out.
Ingredients
2 1/2 cups diced cooked potatoes
1 can (15 1/2 ounces) water-packed salmon, drained and flaked
1 small sweet green pepper, cored, seeded, and diced
4 green onions, finely chopped
3 tablespoons snipped fresh dill or minced parsley or 1 tablespoon dill weed or parsley flakes
1 teaspoon grated lemon rind
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 large egg
1 large egg white
1/4 cup skim milk
Minced fresh parsley (optional garnish)
Directions
1 ln a large bowl, combine the potatoes, salmon, green pepper, green onions, dill, lemon rind, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
2 ln a 10-inch nonstickskillet, heat the oil over moderate heat.
Add the salmon mixture, flattening it into a cake.
Cook, covered, over moderately low heat for 7 to 10 minutes or until the underside is golden.
Shake the pan frequently to prevent the bottom of the hash from burning.
3 In a large bowl, whisk together the egg, egg white, milk, and remaining saltand pepper.
Make an indentation in the hash, pour in the egg-milk mixture, and cook over moderately low heat for 2 to 3 minutes or until the eggs are set.
Loosen the hash around the edges with a spatula, place a plate over the skillet, and invert onto the plate.
Sprinkle with parsley if desired.
2 ln a 10-inch nonstickskillet, heat the oil over moderate heat.
Add the salmon mixture, flattening it into a cake.
Cook, covered, over moderately low heat for 7 to 10 minutes or until the underside is golden.
Shake the pan frequently to prevent the bottom of the hash from burning.
3 In a large bowl, whisk together the egg, egg white, milk, and remaining saltand pepper.
Make an indentation in the hash, pour in the egg-milk mixture, and cook over moderately low heat for 2 to 3 minutes or until the eggs are set.
Loosen the hash around the edges with a spatula, place a plate over the skillet, and invert onto the plate.
Sprinkle with parsley if desired.
