This one-skillet meal comes together so quickly, you can have it for breakfast, but we believe it’s great any time of day. It’s such a simple and satisfying way to use burger meat. After filleting the whole fish, our handlers carefully extract any remaining salmon from the fish frames (bones) and transform it into tender, delectable meat. This is real tip-to-tail cooking.
8 ounces (1 cup) salmon burger meat Available in Our Seafood Subscription Box
Salt and freshly ground pepper
2 tablespoons unsalted butter, plus more for toast
1 tablespoon olive oil
1 small onion, finely chopped
1 pound Yukon gold potatoes, peeled and coarsely shredded
2 large eggs
Coarsely chopped herbs, such as cilantro, chives, or parsley
Sriracha and buttered toast, for serving
PREP THE SALMON
In a bowl, season the salmon with salt and pepper and let sit while you sauté the onions and potatoes.
COOK THE POTATO HASH AND SALMON
In a large heavy skillet, preferably cast iron, melt 1 tablespoon of the butter and the oil over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until tender and browned, 5 to 8 minutes. Add the salmon and cook, stirring gently to keep salmon from falling apart too much, until just cooked through, 2 to 3 minutes. Season with salt and pepper to taste.
COOK THE EGGS AND SERVE
Melt the remaining butter in a medium nonstick skillet over medium-high heat. Add the eggs and cook, turning once until lightly browned around the edges but the yolks remain runny, about 3 minutes.
Top the hash browns with the fried eggs, sprinkle with herbs, and serve with hot sauce and buttered toast. Enjoy!