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This salmon hash is a bit lighter than the usual beef, made for brunch served with asparagus and a sour cream and caper sauce.
Course Brunch, Lunch
Cuisine British, Scotish
Keyword Capers, Hash Browns, Salmon, Sour Cream

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

  1. Sour Cream and Capers
  2. Add sour cream to a small bowl along with horseradish, Dijon, and chopped capers. Stir and set aside, refrigerate if making ahead of time.
  3. Hash Brown’s
  4. 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.
  5. Meanwhile, dice green onion and remove any bones and skin from salmon. Break salmon into chunks.
  6. 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.