salmon potato fry with herbs & spinach
My favorite to use left over salmon and those lovely small packages of smoked salmon trimmings that are such a good buy (check for them in the refrigerated meat/fish section.) If I don't have left over salmon, I sometimes will use canned salmon along with the smoked bits. One 6 oz. can will do it. My family likes this and it's a simple, pretty healthy one dish meal. From the cookbook "Plenty" by Diana Henry.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 - onion, finely chopped
- 2 1/2 cups cooked potato, in chunks
- 12 ounces cooked salmon & smoked salmon trimmings (in a 2:1 ratio)
- 10 ounces spinach leaves, coarse stems discarded and shredded
- Some - salt & pepper to taste
- A - squeeze lemon juice
- A - small bunch parsley or dill, finely chopped (or dry dill)
- Some - frozen peas (optional)
How To Make salmon potato fry with herbs & spinach
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Step 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.
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Step 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.
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Step 3Season to taste with salt, pepper, lemon juice, and your chosen herb.
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Step 4TIP: frozen potato chunks (hash-browns) can be bought, as well as washed & trimmed "baby spinach" to make prep easier.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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