One pan perfection – Wild BC Salmon breakfast hash
- 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
- 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.
- Cut the salmon into 2 inch pieces, drizzle with a tablespoon of oil, season with salt and pepper and set aside.
- 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.
- Mix in the kale and sauté until wilted. Place in the pre-heated oven and bake for about 10 minutes until fully cooked.
- Remove from the oven, nestle the pieces of salmon into the hash and sprinkle with green onion.
- Bake for another 5 minutes until salmon is opaque on the outside but still translucent in the centre.
- Sprinkle with fresh dill and serve with a dollop of sour cream.
- For a breakfast version serve with fried or poached eggs.