Salmon Potato Fry with Herbs & Spinach
My family likes this and it's a simple, pretty healthy one dish meal.
From the cookbook "Plenty" by Diana Henry.
Featured Pinch Tips Video
- 2 Tbsp
- 1 Tbsp
- olive oil
- onion, finely chopped
- 2 1/2 c
- cooked potato, in chunks
- 12 oz
- cooked salmon & smoked salmon trimmings (in a 2:1 ratio)
- 10 oz
- spinach leaves, coarse stems discarded and shredded
- salt & pepper to taste
- squeeze lemon juice
- small bunch parsley or dill, finely chopped (or dry dill)
- frozen peas (optional)
1Heat butter and oil in large frying pan and add the onions and potatoes. Fry over medium heat until they are golden and the potatoes have browned in places.
2Flake the cooked salmon, discarding skin and any bones. Stir in along with smoked salmon, spinach, and peas, if using. Stir gently allowing the pinch to wilt.
3Season to taste with salt, pepper, lemon juice, and your chosen herb.
4TIP: frozen potato chunks (hash-browns) can be bought, as well as washed & trimmed "baby spinach" to make prep easier.