Total Time
27mins
Prep 10 mins
Cook 17 mins

This great recipe works for brunch with a poached egg on top, or makes a wonderful, easy fish supper served with your favorite green vegetable.

Ingredients Nutrition

  • 1 can red salmon, drained and flaked
  • 2 cups chopped peeled red potatoes
  • 2 tablespoons butter, melted
  • 4 scallions, finely chopped
  • salt and pepper

Directions

  1. Remove and discard skin and bones from salmon; flake with a fork and set aside.
  2. Sauté potatoes in margarine 12 minutes or until golden and tender.
  3. Add scallions to skillet and sauté 2 to 3 minutes.
  4. Stir in salt and pepper.
  5. Add the salmon to the skillet, mixing it carefully into the potatoes.
  6. Cook over medium heat, without stirring again, until thoroughly heated.
  7. Serve with a poached egg on top if you like.

Reviews

(4)
Most Helpful

This is a really easy recipe to do and is very tasty, I did make it twice and the second time I mashed the potato a litle bit and started getting a crust on the bottom, and made a dint in the mixture and put the eggs into the mixture with a lid on top until the eggs were cooked. Lazy cook who does not like to use more dishes than needed.

Latchy September 16, 2003

So yummy! I had a few more leftovers that I threw in, topped with an egg like you suggested and some avocado too. The perfect meal!!!

Liza at Food.com May 20, 2016

This is a good recipe. I have made it a few times. The first time I made it I didn't have any scallions so I substituted them with shallots. It was pretty good The second time I made it I followed the recipe using scallions and it was really good. Better than with the shallots for some reason. This recipe is easy to make. I made them for lunch today and added a couple of spoonfuls of canned green chillies but I really couln't taste them. I didn't put any eggs on it today like I did the first two times. This recipe is versatile because you can add things to it. I think next time I make it I will put some cheddar cheese on the hash. Good recipe Geema.

AuntWoofieWoof March 20, 2004

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