Name: Salmon potato hash with pickled peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 6 oz canned pink salmon, drained and flaked; 1 large egg; 1/3 cup guacamole; 1/3 cup cherry tomatoes, halved; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 1/4 cups water; 2 tbsp pickled jalapenos, drained and chopped; 1 1/2 tbsp red onion, thinly sliced; 1 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 10 min

Bring the large portion of water to a boil in a small pot. Carefully lower the egg into the water and simmer for 7 minutes. Transfer the egg to a bowl of cold water to stop the cooking, then peel and halve.
While the egg cooks, toss the red onion with the apple cider vinegar and a pinch of the salt in a small bowl. Let the onions sit for at least 10 minutes until bright pink and softened, then drain.
Heat the oil in an 8-inch nonstick skillet over medium heat. Add the potatoes, the remaining water, and a pinch of the salt. Cover and cook until a fork easily pierces the potatoes, about 7 minutes.
Uncover the skillet and cook, stirring occasionally, until the water evaporates and the potatoes are golden brown, about 10 minutes. Stir in the salmon and cherry tomatoes. Season with the remaining salt and the black pepper. Cook until the tomatoes soften and the salmon is heated through. Done when heated through, 160°F in the thickest part.
Transfer the salmon and potato hash to a bowl. Top with the halved egg, the guacamole, the chopped pickled jalapenos, and the drained pickled red onions.

Nutrition

Ingredients

Instructions

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