My Grandparents made hash; chopped/ground meat, potatoes and just about anything leftover went into the skillet to fry crispy brown. Hash originated in England and Scotland; while corned beef hash became popular during the rations, after the Second world War.
This salmon hash is a bit lighter than the usual beef, made for brunch served with asparagus and a sour cream and caper sauce.
Ingredients
Hash
- 325 gr McCain’s frozen shredded hash browns (15 CHO/1 cup/85 gr) 57.35 CHO
- 2 TBSP olive oil
TOTAL CHO 57.35 CHO
- TOTAL WEIGHT 184 GRAMS
- 57.35 CHO DIVIDED BY 184 GRAMS = .311 CHO/GRAM
- ½ CUP = 54 GRAMS (.311 CHO x 54 GRAMS) 16.79 CHO/1/2 CUP
Sour Cream and Capers
- ¼ cup (57 gr) Sour Cream 4 CHO
- 1 TBSP (15 gr) Horseradish 3 CHO
- ½ TBSP (8 gr) Dijon Mustard 0 CHO
- 2 TBSP (20 gr) Capers, rinsed and chopped 0 CHO
TOTAL CHO 7 CHO
- TOTAL WEIGHT 245 GRAMS
- 7 CHO DIVIDED BY 245 GRAMS = .028 CHO/GRAM
- 1 TBSP = 16 GRAMS (.028 CHO x 16 GRAMS) .448 CHO/TBSP
1 can Ocean’s Wild Sockeye Salmon 0 CHO
- 2 TBSP (10 gr) Green Onion, diced 0 CHO
- Garnish with Lemon Wedges 0 CHO
Instructions
- Sour Cream and Capers
- Add sour cream to a small bowl along with horseradish, Dijon, and chopped capers. Stir and set aside, refrigerate if making ahead of time.
- Hash Brown’s
- Heat olive oil in a large skillet on medium/high and add frozen hash browns. Cook for about 15 – 20 minutes until done through and golden brown. Flip with a spatula as they start to brown occasionally.
- Meanwhile, dice green onion and remove any bones and skin from salmon. Break salmon into chunks.
- Place hash browns on a plate, add sour cream and capers on top of potatoes in the centre, sprinkle with green onions and salmon chunks. Garnish with lemon wedges.
