Tuesday, January 6, 2015

Salmon Hash with Creamy Mustard Sauce

I was all set to make this Salmon Hash from Plenty by Diana Henry for last week's Happy, Healthy theme for I Heart Cooking Clubs. Salmon and greens are certainly a good way to "healthy up" a breakfast hash. When I took a closer look at the ingredients, I realized that four of them (potatoes, onion, leafy greens and lemon) were on our list for January's Mystery Box Madness challenge for this week.

January's Mystery Box Madness Ingredients:

*Leafy Greens (Any Kind)


Switching gears, I chose another healthy dish (Freekeh with Greens, Fennel and Chile) for last week's theme and saved this wonderful hash (enjoyed as a New Years Day breakfast) for this week. Diana Henry recommends a mustard sauce with this dish and I liked that pairing but decided to replace the heavy cream in her sauce with Greek yogurt to make it a healthier choice.

Diana Henry says, "There are lots of variations on the hash theme, all using leftovers, and, in my opinion, quite often you end up with something better than he original dish. They are all basically fry-ups, and this is rather more healthy than most."

Salmon Hash
Adapted from Plenty by Diana Henry
(Serves 4)

2 Tbsp unsalted butter
1 1/2 tsp olive oil
1 onion, finely chopped
2 1/2 cups cooked potatoes, in chunks (I used Yukon Gold)
12 oz cooked salmon & smoked salmon trimmings (in a 2:1 ratio)
10 oz spinach leaves, coarse stems discarded and shredded
salt and pepper
squeeze of lemon juice
small bunch of flat leaf parsley or dill, chopped

Heat the butter and oil in a large frying pan and add onion and potatoes. Fry over a medium heat until the onion is soft and both potatoes and onion are golden. The potatoes will be brown in places. 

Flake the cooked salmon into large chunks, discarding the skin (and look out for the bones too) and stir in along with the smoked salmon and spinach. Stir everything around gently and allow the spinach to wilt a little and the salmon to heat through.

Season to taste, add the lemon juice and your chosen herb. If you want to smarten this dish up, serve with creamy mustard sauce (recipe below).

Mustard Sauce
Adapted from Plenty by Diana Henry

1 1/4 cups heavy cream (I subbed in the same amount of Greek yogurt)
1 1/2 Tbsp whole-grain mustard
generous squeeze of lemon juice
salt and pepper

Mix all ingredients together. Taste for seasoning.

Notes/Results: Great flavor--the lemon and dill go perfectly with the salmon and potatoes. I liked the little bits of smoked salmon mixed in with the larger chunks of moist grilled salmon. The Yukon Gold potatoes were creamy with some crispier brown edges--yum! You could leave off the mustard sauce (and maybe top with a fried, runny-yolked egg?) but it added a nice touch. Henry's mustard sauce was meant to be warm and a "looser" sauce with the cream, but I liked the thickness of the yogurt. Although I cooked up the salmon and potatoes (the night before) specifically for this dish, it would be an excellent way to use up leftovers and, with ingredients at-the-ready, it all goes together pretty quickly and easily--nice if you aren't a morning person ;-) or want to get breakfast-for-dinner on the table fast. I will definitely make this again.

This post will be linked up to this week's Mystery Box Madness Challenge at IHCC. You'll be able to see what mystery ingredients, recipes and chefs people chose by checking out the picture links on the post.



  1. That sounds absolutely perfect! I particularly like subbing the yoghurt for the cream.

  2. I do so love a good hash. I could eat this for breakfast daily and be pretty happy!

  3. This sounds healthy with the yogurt:)

  4. Gluten Free A-Z BlogJanuary 7, 2015 at 2:40 AM

    potatoes, salmon, dill, and lemon sound like a fabulous combination. Love it and love your presentation

  5. That looks fantastic! And I like your suggestion of serving it with a fried egg.

  6. It worked well. I had some leftover mustard sauce and paired it with grilled salmon and buttered poppy seed noodles--so good! ;-)

  7. I love hash too Joanne and could (and did) happily eat this one for breakfast, lunch and dinner. ;-)

  8. It is pretty healthy for a fried potato/hash dish Kat and so good! ;-)

  9. Thanks Joyce! ;-)

  10. Thanks Judee! I actually want to make it again. ;-)

  11. Yes Zosia, I tried some of the leftovers with an egg and it was excellent. ;-)

  12. Wow, I love all the ingredients in this dish. And the colours combination makes it such a vibrant meal! Thumbs up for substitute the cream with Greek yoghurt!

  13. Ooooo salmon and potatoes and Greek yogurt seems only a fitting substitute.

  14. Any type of breakfast hash is always the most welcoming way to start your day, not to mention your year;-) You know that I'm eyeballing that creamy mustard sauce. I could pour that over just about anything. I have some leftover ham and I'm thinking a ham hash with potatoes and creamy mustard sauce. Thanks for the inspiration!

  15. Grace-Life can be simpleJanuary 11, 2015 at 8:55 PM

    I like your take on the salmon hash in your own way with greek yoghurt. With all the ingredients you chose from the mystery box, this makes for a balanced meal. Best of all, this can be made with leftovers which is a brilliant idea :)

  16. This looks just delicious and colorful. I think I'd like this hash too


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