Potato & Salmon Hash

Serves

4

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

28 oz (800 g) Maris Piper potatoes, diced
3.5 oz (100 g) green onions, sliced diagonally
1 lemon, zested, cut into wedges
14.7 oz (418 g) canned wild pink salmon, drained
2 tbsp capers, drained
0.5 oz (15 g) fresh dill, roughly chopped

Nutrition

(Per Serving)

Calories

366

Fats

10 g

Protein

32 g

Carbs

37 g

Instructions

  • Heat 1 tablespoon olive oil in large non-stick frying pan over medium heat. Add diced potatoes, cover with lid, and cook for 10 minutes, stirring occasionally. Add 3.5 fl oz (100 ml) water, cover, and cook for 5 minutes until potatoes are tender.
  • Stir in green onions and lemon zest. Season with salt and black pepper. Cook for 5 minutes.
  • Break salmon into flakes and cook for 3 minutes until heated through.
  • Sprinkle with capers and dill. Serve with lemon wedges.