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.
|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.