One pan perfection – Wild BC Salmon breakfast hash

 

Ingredients:

  • 4 (400g)  -  Wild BC salmon filets or steaks
  • 3 tbsp (45ml) -  Vegetable oil, divided
  • 2 tbsp (30g)  -  Salted butter
  • 3 cups (450g)  -  Russet potatoes, cut into 1” cubes
  • 2 cups (300g)  -  Yams, peeled and cut into 1“ cubes
  • 1/3 cup (75g)   -  Bacon, diced
  • 1 tsp (5ml)   -  Salt
  • 1 tsp (5ml)  -  Black pepper
  • 1 tsp (5ml)  -  Smoked paprika, mild or hot
  • 3 cups (75g)  -  Kale, stems removed and roughly chopped or torn into 2” pieces
  • ¼ cup (20g)  -  Green onion, chopped
  • 2 tbsp (30ml)  -  Fresh dill, chopped
  • 4 tbsp (60ml)  -  Sour cream
  • 4 large (200g)  -  Eggs, fried or poached
     

Preparation:

  1. Pre-heat oven to 400°F/204°C with the rack positioned in the centre. Heat a medium sized 12” cast iron pan on the stove top.
  2. Cut the salmon into 2 inch pieces, drizzle with a tablespoon of oil, season with salt and pepper and set aside.
  3. Heat the remaining oil and butter in the pan and sauté the potatoes, yams and bacon on medium heat for 10 minutes until lightly browned.
  4. Mix in the kale and sauté until wilted.  Place in the pre-heated oven and bake for about 10 minutes until fully cooked.
  5. Remove from the oven, nestle the pieces of salmon into the hash and sprinkle with green onion.
  6. Bake for another 5 minutes until salmon is opaque on the outside but still translucent in the centre.
  7. Sprinkle with fresh dill and serve with a dollop of sour cream.
  8. For a breakfast version serve with fried or poached eggs.
     

Serves 4


 

  

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