Sunday, November 6, 2016

How to make salmon hash

The name of the recipe almost explains what you’ll make. But, just in case, here’s how we made a delicious Salmon Hash one night with inexpensive ingredients we had on hand.

Salmon Hash
  • 1 tall can pink salmon, large bones removed and liquid reserved
  • 3 baked potatoes with the skin on, cubed
  • 1 medium onion, sliced thin
  • Schmaltz, butter, or your favorite oil
  • 1 teaspoon dried thyme
  • 2 teaspoons crushed red pepper
  • 1 tablespoon lemon juice
  • Salt & pepper to taste
  • 4 to 6 whole eggs (depends on how many you’re feeding)

Using a fork, break up the salmon.

Melt fat in an iron skillet, or other skillet you may have.

Sauté onions just till translucent.

Add cubed potatoes, salmon, seasonings, and lemon juice.

Stir all together well.

When everything is heated through nicely, break your eggs onto the top of the hash.

Put a lid on the skillet and allow to cook about 5 minutes or until eggs are done to your liking.

Make a gravy from the reserved liquid plus enough water to make 2 cups.

  • 2 tablespoons schmaltz or your favorite fat
  • 3 tablespoons flour
  • 2 cups liquid, which includes the broth from the canned fish
Melt the fat and stir in the flour. Allow to cook without browning for about 2 minutes. Stir in the liquid. Keep stirring until it’s thick and bubbly. Serve over the salmon hash.

Serve with sides of your choice. We chose pork & beans and homemade bread. Also put homemade chili sauce on top.

And, of course, I uploaded a video to YouTube for your viewing pleasure. :)

Hope you enjoy it as much as we did!

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