SALMON HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 306, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 292 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 21 grams
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM
On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,
Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 350mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS
Provided by Geoffrey Zakarian
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
- On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
- In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
- In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
- Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
SALMON HASH
Categories Potato Breakfast Brunch Salmon Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.
HASH BROWNS
Hash browns are a classic breakfast item for a reason. It benefits here from fresh spices and a shallot.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Have ready a baking sheet lined with paper towels. Grate potatoes and shallots on large holes of a box grater or with a food processor fitted with the grating blade. Transfer to a piece of cheesecloth or clean dishcloth; squeeze out as much liquid as possible. Place in a bowl, add herbs, season with salt and pepper, and stir to combine.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-low heat. Drop 1/4 cup of the mixture into the skillet; gently press to form a patty about 2 1/2 inches in diameter. Repeat until there are six patties in the skillet. Cook until deep golden brown, about 8 minutes on each side. Remove from skillet; transfer to prepared baking sheet. Place in oven to keep warm. Wipe out pan; pour in remaining 2 tablespoons oil. Repeat process with remaining potato mixture; serve.
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