Salmon Hash

Serves: 4

Swap fatty breakfast meats for better-for-you salmon in this potato and veggie hash. It's equally good morning or night.

Dovetailing Tip; Use the salmon you reserved from day 1 in todays hash.

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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)


Mix the yogurt, mustard and dill in a small bowl.

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.

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.

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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