Supper Salmon Hash
The next time baked potatoes are on the supper menu, bake extra for making this tasty salmon hash for breakfast or brunch — or supper.
4 baking potatoes, peeled and cut in 1/2-inch cubes
1/8 teaspoon ground black pepper
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, seeded and cut in 1-inch dice
1 (14.75-ounce) can salmon, drained
1 lemon, juiced
- Heat large nonstick skillet; spray with vegetable cooking spray over medium-high heat; add the potatoes, ground pepper and fry until golden brown and crisp all over, about 15 minutes. Drain on paper towels.
- Add onion and garlic to the skillet; cook about 1 minute. Add bell pepper and cook until softened, an additional 5 minutes.
- Add salmon; cook until golden all over, about 5 minutes. Reduce heat to medium, sprinkle with lemon juice; add potatoes. Cook until potatoes are heated thoroughly, 3 to 4 more minutes.
Makes 4 servings.