Lunch / Dinner
Crispy Salmon Hash with potatoes & asparagus
Spring ingredients — salmon, asparagus, leeks, potatoes, and dill — unite into a Crispy Salmon Hash that makes a welcome breakfast, brunch, dinner, or anytime meal. A sunny-side up fried egg completes the hash, while a runny yolk creates a simple, yet special, sauce.
Ingredients
SAUTÉ:
COOK:
TOP:
How to make Sunny-Side-Up Eggs
For sunny-side up fried eggs, cook them in oil or butter in a nonstick skillet over medium; once whites are almost opaque, cover skillet for about 3 minutes.
Instructions
Preheat oven to 425°.
Sauté fillets in 1 Tbsp. oil in an ovenproof nonstick skillet over medium-high heat until crisp, 4 minutes; flip and cook other side until just opaque in center, about 3 minutes more. Transfer fillets to a plate; when cool enough to handle, break into chunks.
Cook potatoes in same skillet in drippings over medium-high until beginning to brown, 5 minutes. Transfer skillet to oven, roast 15 minutes. Add asparagus and leeks to skillet; roast vegetables 5 minutes more. Transfer vegetables to a plate.
Return salmon to skillet; sauté in remaining 1 Tbsp. oil until crisp, about 3 minutes, then stir in vegetables and sauté until heated through, 2 minutes. Stir in dill; season hash with salt and pepper.
Top each serving with an egg and serve with sour cream and lemon.
Break the seared salmon into big chunks so there will be lots of surface area for optimum crisping.
Since the potatoes take longer to cook, roast them in the oven first, then add the asparagus and leeks.
For the best crust, be sure the skillet is hot before adding the chunked salmon, and don’t stir too much.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 520
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 268mg 89%
Sodium 230mg 9%
Carbs 25g 8%
Protein 42g
*Percent Daily Values are based on a 2,000 calorie diet.