Best 6 Salmon Hash With Potatoes Dill Recipes

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Salmon hash with potatoes dill is a delicious and hearty breakfast dish that is perfect for a weekend brunch or a special occasion. This dish combines the rich flavor of salmon with the crispy texture of potatoes and the fresh taste of dill. It is a great way to use up leftover salmon and potatoes, and it is also a healthy and satisfying meal that is sure to please everyone at the table.

Here are our top 6 tried and tested recipes!

SALMON HASH



Salmon Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup nonfat plain Greek yogurt
1 tablespoon dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
3 cups frozen cubed hash browns
Kosher salt and freshly ground pepper
1 red onion, thinly sliced
2 bell peppers (red and/or green), chopped
3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
8 cups baby arugula
Lemon wedges, for serving (optional)

Steps:

  • Mix the yogurt, mustard and dill in a small bowl.
  • Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
  • Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
  • Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

Nutrition Facts : Calories 306, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 292 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 21 grams

SMOKED SALMON HASH WITH DILL VINAIGRETTE



Smoked Salmon Hash with Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
8 ounces center cut cold-smoked salmon fillet
1 red bell pepper, roasted and cut into 1/4-inch dice
12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
2 tablespoons prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill
2 tablespoons pure olive oil
4 poached eggs
4 tablespoons salmon caviar
Fresh dill sprigs, for garnish

Steps:

  • For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
  • For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
  • Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

SALMON HASH WITH POTATOES & DILL



Salmon Hash With Potatoes & Dill image

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

Provided by Ben S.

Categories     Breakfast Potatoes

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound Boneless, skinless salmon fillet, cut into 1/2-inch dice
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons water
1 pinch Salt and freshly ground black pepper

Steps:

  • Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve.
  • Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 36 g, Cholesterol 67 mg, Fat 26.2 g, Fiber 4.4 g, Protein 26.6 g, SaturatedFat 4.7 g, Sodium 257.3 mg, Sugar 4.6 g

SALMON HASH WITH POTATOES & DILL



Salmon Hash With Potatoes & Dill image

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

Provided by Ben S.

Categories     Breakfast Potatoes

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound Boneless, skinless salmon fillet, cut into 1/2-inch dice
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons water
1 pinch Salt and freshly ground black pepper

Steps:

  • Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve.
  • Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 36 g, Cholesterol 67 mg, Fat 26.2 g, Fiber 4.4 g, Protein 26.6 g, SaturatedFat 4.7 g, Sodium 257.3 mg, Sugar 4.6 g

SALMON HASH WITH HORSERADISH-DILL CREAM



Salmon Hash with Horseradish-Dill Cream image

Categories     Herb     Potato     Brunch     Bake     Horseradish     Salmon     Pan-Fry     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

1 12-ounce salmon fillet (about 1 inch thick)
12 ounces small white potatoes
6 tablespoons chilled whipping cream
4 tablespoons prepared white horseradish
3 tablespoons chopped fresh dill
1/2 teaspoon white wine vinegar
1/2 cup chopped green onions
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 350°F. Place salmon on baking sheet; season with salt and pepper. Bake just until cooked through, about 18 minutes. transfer to plate. Cover; chill until cold. Flake salmon into 1/2-inch pieces. Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain potatoes well; cool, peel and dice.
  • Whisk 5 tablespoons cream, 2 tablespoons horseradish and 2 tablespoons dill in small bowl until very thick. Whisk in vinegar. Season to taste with salt and pepper. Chill.
  • Mash 3/4 cup diced potatoes, 1 tablespoon cream, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth. Lightly mix in salmon, onions and remaining potatoes. Season with salt and pepper. Melt butter in heavy medium nonstick skillet over high heat. Add hash; press to compact. Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes. Using large spatula, turn over hash in sections. Press lightly and cook until bottom is brown, about 5 minutes. Turn out hash onto 2 plates. Serve with horseradish cream.

DILL SMOKED-SALMON HASH



Dill Smoked-Salmon Hash image

Categories     Fish     Herb     Onion     Potato     Brunch     Sauté     Salmon     Spring     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
3 cups frozen southern-style hash brown potatoes (small cubes)
1 cup chopped onion
1/4 cup whipping cream
1/4 pound smoked salmon, diced
2 teaspoons chopped fresh dill

Steps:

  • Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.

Tips:

- Use fresh, high-quality ingredients for the best flavor. - If you don't have cooked salmon, you can cook it by baking, poaching, or pan-frying it until it is flaky and cooked through. - If you are using canned salmon, be sure to drain it well and flake it with a fork before adding it to the hash. - You can use any type of potatoes you like for this recipe, such as Yukon Gold, Russet, or red potatoes. - If you don't have fresh dill, you can use dried dill weed. However, fresh dill will give the hash a more vibrant flavor. - Serve the salmon hash with a side of toast, fruit, or yogurt for a complete meal.

Conclusion:

Salmon hash with potatoes and dill is a delicious and easy-to-make breakfast or brunch dish. It is packed with protein, healthy fats, and vegetables, making it a nutritious and satisfying meal. The combination of salmon, potatoes, and dill creates a flavorful and aromatic hash that is sure to please everyone at the table. So next time you are looking for a quick and easy breakfast or brunch recipe, give this salmon hash a try. You won't be disappointed.

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