Salmon Hash
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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) |
Directions:
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.
Source: foodnetwork.com
