Salmon Hash With Potatoes & Dill

15 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.)
  3. 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.

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Reviews (15)

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My husband scarfed this down - he is a big salmon fan. I thought it was good (but will change a few things next time) and will serve it to family for brunch next weekend. I will reduce the oil as someone else has suggested, and maybe add some diced tomatoes (personal preference- I put them on almost everything) *I would definitely recommend adding the salmon when the onions are just about done. Great alternative to corned beef hash :)



Overall - a Great flavour combination. I was a bit unsure of ketchup and mustard...but it turned out very tasty. I will keep this recipe but would cut out some of the oil. I was intending to make 2 portions but ended up eating it all in one go! I added some capers to add a bit of zing - but quite fine without them.



Really fantastic, I wish I'd taken a picture! It was so, so good, I served it with buttermilk mashed potatoes with green onions and it was great. I broiled my salmon filet with some olive oil, dried oregano, salt & pepper and then when it was done I flaked it with a fork into bite size pieces.

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Amount Per Serving (4 total)

  • Calories
  • 486 cal
  • 24%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 26.6 g
  • 53%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 354 mg
  • 14%

Based on a 2,000 calorie diet



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Russian Salmon and Potato Salad


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Dill Sour Cream Potato Salad