Salmon Hash

By cserumga

Nutrients per serving (1 1/3 cups hash and 1 tbsp sour cream): Calories: 310
Fiber: 3 g
Protein: 23 g

Ingredients

• 1 tbsp organic unsalted butter
• 1 tbsp olive oil
• 12 oz Yukon Gold potatoes, cut into 1/2-inch dice
• 4 oz sweet potatoes, cut into 1/2-inch dice
• 1 onion, diced
• 1 red bell pepper, diced
• 1/2 tsp each sea salt and ground black pepper
• 12 oz cooked salmon, flaked (NOTE: If you don’t have already-cooked salmon, simply roast about 14 oz of salmon fillets for 8 to 10 minutes in a 375°F oven, then set aside until cool enough to handle before flaking.)
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• 1/4 cup sour cream (TRY: Nancy’s Organic Cultured Sour Cream)

Preparation

Step 1

1.In a large skillet on medium-low, melt butter with oil. Stir in both potatoes, cover, and cook until softened and browned in spots, about 
12 minutes, scraping up with a spatula and stirring halfway. Stir in onion, bell pepper, salt and black pepper, pat mixture into the pan and cook uncovered until onion and bell pepper are crisp-tender, about 5 minutes.
2.Scrape up hash, then gently stir in salmon, chives and dill. Pat mixture down, cover and cook until heated through, about 2 minutes. Transfer to plates and serve hot, garnished with sour cream