Salmon Hash

Salmon is heavenly in hash, 
especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.

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Gibson & Smith
Prep Time
30 min
Cook Time
25 min
55 min


  • 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)


  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.

Nutrition Information

  • Serving Size 1 1/3 cups hash, 1 T sour cream
  • Calories 310
  • Carbohydrate Content 25 g
  • Cholesterol Content 61 mg
  • Fat Content 12.5 g
  • Fiber Content 3 g
  • Protein Content 23 g
  • Saturated Fat Content 5 g
  • Sodium Content 311 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g

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