Salmon Hash Recipe
Ingredients
| 2 1/2 cups diced cooked potatoes | ||
| Salmon | 1 Can (10oz), drained, flaked | |
| 1 small sweet green pepper, cored, seeded, and diced | ||
| Green onions | 4 , finely chopped | |
| 3 tablespoons snipped fresh dill or minced parsley or 1 tablespoon dill weed or parsley flakes | ||
| 1 teaspoon grated lemon rind | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| Skim milk | 1/4 Cup (16 tbs) | |
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.
Chef
