Salmon hash with eggs is perfect for brunch or a weeknight meal. The salmon is partially cooked in the oven while the potatoes crisp up on the stove. Salmon, potatoes, peppers, onions, and asparagus with fresh herbs and sunny side up eggs is the prettiest skillet of food.

You know what is right around the corner? Well, not really right around the corner, so to speak. But we need something to look forward to amidst this never ending winter barrage in the Midwest!

Fat Tuesday!! A little dose of sugar from copious amounts of paczki and fried food or, maybe like last year, a giant haul of Taco Bell. No? Just me?

Then of course, after Fat Tuesday, is Lent for some people. That means no meat on Fridays. I am really going to have to deep dive to find all the veggie frozen pizzas for my Instagram series. Didn’t think of that one.

I am getting ready for Lent with this epic salmon hash with eggs recipe.

Growing up we did the whole fish stick or cheese pizza Friday thing. We all did go to Catholic school. It makes sense. I wanted to make sure I had more variety for this Lent. Plus, it is never too early to start planning your meat-free meals. I love to do a Friday fish fry with big ol’ potato wedges. Sometimes I don’t feel like breading and frying though.

Salmon is an easy, mild fish that you can’t really mess up, in my opinion. I really love to use salmon on tacos or pizza for a change of pace.

Salmon hash is all about timing.

You start the salmon in the oven while the potatoes, onion, and pepper crisp up on the stovetop. The salmon will be in the oven for 15 minutes which is just enough time to make perfectly caramelized and crisp potatoes.

All you need to do when the salmon comes out of the oven is remove the skin and break the salmon into large chunks. The salmon gets mixed into the hash along with the asparagus, the eggs get cracked into the skillet, and everything finishes up at the same time.

See? All about the timing.

Salmon hash with eggs is perfect for breakfast, brunch, or a great weeknight meal. Not only is it easy to make, it is so pretty to look at!

Salmon Hash with Eggs

Yield: serves 2-4

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Sunny side up eggs, tender, flaky salmon alongside a hash of crispy potatoes, bell peppers, onion and asparagus.

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Ingredients

• FOR THE SALMON:
• 10oz salmon fillet
• 1 tsp lemon juice
• 1 tsp extra virgin olive oil
• salt and pepper
• FOR THE HASH:
• 2 tbsp extra virgin olive oil
• 3-4 russet potatoes, peeled and diced
• 1/2 yellow onion, diced
• 1 red bell pepper, seeded and diced
• 6oz fresh asparagus, trimmed and chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp smoked paprika
• 2 tsp fresh chopped dill (dry will work as well)
• 2 tsp fresh chopped parsley (dry will work as well)
• 4 large eggs

Instructions

1. Preheat the oven to 400 F. Line a medium baking sheet with parchment paper. Lay the fillet on the parchment. Drizzle lemon and olive oil on the salmon. Sprinkle with salt and pepper. Bake the fish for 15 minutes once the oven is fully preheated.
2. While the fish roasts, heat a large skillet over medium/high heat for 2 minutes. When it is scorching hot, add the oil. Swirl to coat. Then add the potatoes. Stir to coat the potatoes in oil.
3. Cook the potatoes for about 7 minutes, turning 3-4 times.
4. Add the onion and pepper. Season with salt, pepper, crushed red pepper, and paprika. Mix to distribute seasonings. Cook the hash for 8-9 minutes until the onion is starting to caramelize a bit.
5. Reduce the heat to medium. Remove the skin from the fish and break it into small chunks about 2-3 inches big. Add the salmon along with the asparagus to the skillet. Gently mix to combine the asparagus but not break the fish apart too much.
6. Create 4 small wells in the hash where you can see the bottom of the skillet. Crack one egg into each egg. Let the eggs cook for 3 minutes. Cover with lid and let the eggs cook for a remaining 4-5 minutes until the white is mostly firm.
7. Top with more salt and pepper. Remove from heat, add parsley and dill and then serve.

Notes

I have made this with peeled and unpeeled potatoes, both ways work just fine.

Disclosure: I was given Copper River sockeye salmon free of charge from Copper River/Prince William Sound. I was not paid for this post, only product. All opinions and recipes are as always entirely my own.