× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Phil’s Salmon Potato Hash

Share this

Print Recipe
Prep Method: Pan Fried

Dish

Breakfast/BrunchMain Dish

Cook Time

150 Mins

Serving

Serves 1

Ingredients

  • 3 quarts water
  • 1 cup dry white wine
  • 1 medium onion, coarsely chopped
  • 1 cup coarsely chopped celery
  • 2 green onions (green parts only), coarsely chopped
  • 6 parsley sprigs
  • 1 1/2 teaspoons salt
  • 8 (4 ounce) salmon fillets, skin and bones removed
  • 1 lb. (about 3 medium) potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup (1 stick) butter, softened and divided
  • 1 medium onion, chopped
  • 1/4 cup finely chopped fresh dill
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup vegetable oil, divided

Preparation

  1. To Poach Salmon: In large saucepan, bring water, wine, onion, celery, green onions and parsley to a boil.
  2. Reduce heat; simmer 30 minutes. Strain.
  3. Add salt to broth; return to a simmer.
  4. Add salmon to broth; poach fish 3 to 4 minutes or until just barely cooked.
  5. Using slotted spoon, remove fish; set aside.
  6. Meanwhile, in medium saucepan, add potatoes to 2 inches boiling water.
  7. Return to a boil; reduce heat to medium.
  8. Cook, covered, about 12 minutes or until tender; drain and set aside.
  9. In large skillet, heat 2 tablespoons of the butter over medium heat.
  10. Add onion; cook and stir 3 to 4 minutes or until soft but not browned; place in bowl and cool.
  11. Add salmon, potatoes, remaining 6 tablespoons butter and dill.
  12. Mix together, breaking fish apart and mashing some of the potatoes.
  13. Season to taste with salt and pepper.
  14. Form potato mixture into 8 equal portions, pressing to form patties.
  15. Cover and chill 1 hour or overnight. In large skillet heat 2 tablespoons of the oil over medium-high heat, until hot.
  16. Add 4 patties; cook 6 to 8 minutes or until browned, pressing with spatula and turning once.
  17. Repeat with remaining 4 patties.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

379

Fat

25g

Sodium

467mg

Cholesterol

75g

Fiber

1g

Protein

26g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up