Salmon Hash

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. Mix the yogurt, mustard and dill in a small bowl.
  2. 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.
  3. 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.
  4. 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.
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