Salmon-Topped Hash

  • Yield: 4 servings


4medium Yukon Gold potatoes
1-- red bell pepper, cut into squares
2tablespoons extra-virgin olive oil
1tablespoon unsalted butter
1medium red onion, chopped
1teaspoon minced fresh tarragon
2teaspoons drained capers
1teaspoon kosher salt
1/4teaspoon freshly ground black pepper
1cup cubed, cooked skinned salmon
2tablespoons crème fraiche or low-fat sour cream
1-- scallion, chopped, for garnish


  1. Parboil potatoes: Place whole potatoes in boiling water for 6-8 minutes. Cool; slip off skins, grate and set aside.
  2. In a large cast-iron skillet, heat the oil and butter on medium-high heat. Add bell pepper and cook until tender and lightly browned, stirring frequently, 5 to 6 minutes. Add onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the potatoes, tarragon, capers, salt and pepper. Using a spatula, press down on the mixture to crisp the potatoes and cook for about 4 minutes, then flip the hash over to cook the other side.
  3. Slide onto a serving platter and spoon on the cubed salmon. Top with the crème fraiche or sour cream and scallion. Serve immediately.

Nutritional Info *per serving

  • Calories 318
  • Fat 18g
  • Cholesterol 44mg
  • Sodium 575mg
  • Carbohydrate 27g
  • Fiber 5g
  • Protein 13g