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This Salmon Hash is a comforting one-pan meal perfect for brunch or dinner. Flaky salmon, crispy potatoes, and sweet onions come together with fresh dill and runny eggs for a satisfying texture contrast. It’s a versatile and impressive dish that feels fancy without the fuss.

Recipe Overview

Why You’ll Love This Salmon Hash

One-pan wonder: Complete meal with minimal cleanup.
Perfect textures: Crispy potatoes, tender salmon, and soft onions.
Versatile & forgiving: Easy to customize with herbs and veggies.
Fancy yet simple: Impressive for guests, easy for weekdays.

Ingredients & Tools

450 g (1 lb) russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
2 tbsp olive oil, divided
1 medium yellow onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
340 g (12 oz) cooked salmon, flaked (leftover, pan-seared, or canned all work beautifully)
1 tbsp fresh dill, chopped
1 tsp smoked paprika
Salt and black pepper to taste
4 large eggs
2 tbsp fresh parsley, chopped (for garnish)
Lemon wedges for serving

Tools: A large (12-inch) cast-iron or non-stick skillet, a sturdy spatula

Notes: Russet potatoes yield crispier results; Yukon Golds are creamier. Smoked paprika adds subtle depth.

Nutrition (per serving)

Calories:	385 kcal
Protein:	25 g
Fat:	18 g
Carbs:	28 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Pre-cook your potatoes for the best texture. Parboiling the diced potatoes for about 8-10 minutes until just tender is the secret to getting that crispy-on-the-outside, fluffy-on-the-inside result without burning the other ingredients. It’s a game-changer, I promise.
Your salmon choice is flexible. You can use leftover baked or pan-seared salmon, flaked canned salmon (just be sure to drain it well), or even quickly poach a fillet while the potatoes are cooking. The key is that it’s already cooked and ready to flake.
Don’t crowd the pan. This is the golden rule for achieving crispiness. If your skillet is too small, cook the potatoes in two batches. Giving them space allows steam to escape and promotes that beautiful, golden browning we’re after.
Get your mis en place ready. With a relatively quick cook time, having your onions diced, peppers chopped, and salmon flaked before you turn on the heat makes the process smooth and enjoyable, not frantic.

How to Make Salmon Hash

Step 1: Start by preparing your potatoes. Place the diced potatoes in a medium pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, until the potatoes are just fork-tender but not falling apart. You’ll notice the edges might look a little fuzzy—that’s perfect for crisping up later. Drain thoroughly and let them steam dry in the colander for a minute.

Step 2: While the potatoes are draining, heat one tablespoon of the olive oil in your large skillet over medium-high heat. Add the parboiled potatoes in a single layer—don’t stir them right away! Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, give them a good stir and continue cooking for another 5-7 minutes, stirring occasionally, until they’re crispy and browned all over. Transfer them to a clean plate for now.

Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and red bell pepper. Cook, stirring occasionally, for about 5-6 minutes, until the onions have softened and turned translucent and the peppers are tender. You’ll smell their sweetness releasing into the air. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.

Step 4: Now, it’s time to bring everything together. Return the crispy potatoes to the skillet. Add the flaked salmon, fresh dill, and smoked paprika. Gently fold everything together with your spatula—you want to incorporate the ingredients without breaking the salmon down into mush. Season generously with salt and black pepper. Let the hash cook for another 2-3 minutes just to heat the salmon through and let the flavors meld.

Step 5: Create four small wells in the surface of the hash. Crack an egg into each well. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid (or a large baking sheet if you don’t have one) and cook for 4-6 minutes, depending on how runny you like your yolks. For perfectly set whites with runny yolks, aim for the 5-minute mark.

Step 6: Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the entire dish with the fresh parsley. Serve immediately right from the skillet, with lemon wedges on the side for squeezing over the top. The bright, acidic pop of lemon juice really makes all the flavors sing.

Storage & Freshness Guide

Fridge: Store hash (without eggs) in an airtight container for up to 3 days.
Freezer: Freeze hash (without eggs) for up to 1 month; thaw in fridge before reheating.
Reviving: Reheat in a skillet over medium heat, then add fresh eggs just before serving.

Serving Suggestions

Complementary Dishes

A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp counterpoint to the rich and savory hash.
Buttery, toasted sourdough — There’s nothing better than a thick slice of crusty sourdough to sop up every last bit of runny egg yolk and those delicious crispy bits from the bottom of the pan.
Sliced avocado with flaky sea salt — The cool, creamy texture of avocado adds another layer of luxury and richness that pairs wonderfully with the smoky salmon and potatoes.

Drinks

A dry sparkling wine or Prosecco — The bubbles and acidity cut through the richness of the dish beautifully, making brunch feel like a true celebration.
Bloody Mary — The spicy, savory notes of a well-made Bloody Mary are a classic brunch partner that stands up to the bold flavors in the hash.
Strong, black coffee — Sometimes, you just can’t beat the classic. A robust cup of coffee is the perfect, non-fussy companion to this hearty meal.

Something Sweet

Fresh berry compote over Greek yogurt — A light, slightly tart sweet finish is ideal after a savory main. The yogurt feels refreshing and the berries add a burst of brightness.
Lemon poppy seed muffins — The citrusy notes in the muffin echo the lemon you serve with the hash, creating a lovely, cohesive flavor theme for your meal.
Dark chocolate almond biscotti — For a little crunch and a hint of bitterness, a biscotti is perfect for dipping into your final sips of coffee.

Top Mistakes to Avoid

Mistake: Using raw, uncooked potatoes. If you try to fry raw diced potatoes with the other

Salmon Hash

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 40 minutes

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Make this easy, one-pan Salmon Hash for a perfect brunch or dinner. Crispy potatoes, tender salmon, and runny eggs come together in 40 minutes. Get the recipe now!

Ingredients

For the Ingredients

450 g russet or Yukon Gold potatoes (peeled and diced into ½-inch cubes)
2 tbsp olive oil (divided)
1 medium yellow onion (finely chopped)
1 red bell pepper (diced)
2 cloves garlic (minced)
340 g cooked salmon (flaked)
1 tbsp fresh dill (chopped)
1 tsp smoked paprika
Salt and black pepper (to taste)
4 large eggs
2 tbsp fresh parsley (chopped (for garnish))
Lemon wedges (for serving)

Instructions

01
Start by preparing your potatoes. Place the diced potatoes in a medium pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, until the potatoes are just fork-tender but not falling apart. Drain thoroughly and let them steam dry in the colander for a minute.
02
While the potatoes are draining, heat one tablespoon of the olive oil in your large skillet over medium-high heat. Add the parboiled potatoes in a single layer—don’t stir them right away! Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, give them a good stir and continue cooking for another 5-7 minutes, stirring occasionally, until they’re crispy and browned all over. Transfer them to a clean plate for now.
03
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and red bell pepper. Cook, stirring occasionally, for about 5-6 minutes, until the onions have softened and turned translucent and the peppers are tender. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.
04
Now, it’s time to bring everything together. Return the crispy potatoes to the skillet. Add the flaked salmon, fresh dill, and smoked paprika. Gently fold everything together with your spatula—you want to incorporate the ingredients without breaking the salmon down into mush. Season generously with salt and black pepper. Let the hash cook for another 2-3 minutes just to heat the salmon through and let the flavors meld.
05
Create four small wells in the surface of the hash. Crack an egg into each well. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid (or a large baking sheet if you don’t have one) and cook for 4-6 minutes, depending on how runny you like your yolks. For perfectly set whites with runny yolks, aim for the 5-minute mark.
06
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the entire dish with the fresh parsley. Serve immediately right from the skillet, with lemon wedges on the side for squeezing over the top.