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Phil’s Salmon Potato Hash

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Prep Method: Pan Fried


Breakfast/BrunchMain Dish

Cook Time

150 Mins


Serves 1


  • 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


  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.


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Nutrition Facts Per Serving













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