We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.
If you don’t have leftover cooked salmon, we find roasting the simplest way to cook it: Coat the salmon with a little olive oil, season it with salt and pepper, and roast it on a rimmed baking sheet in a 400°F oven until the flesh inside has lost its deep pink color, 15 to 18 minutes.
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I love this recipe and have made it several times in the past year, always for dinner. I use left over grilled salmon that I only made in the first place so I can have this the next day. The flavours do work very nicely together.
Could not let one review stand: made it a week ago and everyone loved it- it was for dinner, Making it for a big breakfast this AM. Was wary of adding in the herb mixture and the general cooking instructions but it came out perfectly.
The first time we made this, we thought it wasn't very good. A couple of months ago we thought we'd try again, but still found it not good. The flavors just don't marry well in this recipe, in spite of the fact that we love salmon and eat if often.
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