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Ingredientes
- 6 Tbsp. Unsalted butter
- 1 med Red onion,, finely minced
- 1 tsp Garlic,, finely minced
- 3 c. Cooked, peeled & shredded russet potatoes
- 1 3/4 lb Smoked salmon, skinned, boned & flaked
- 1/2 c. Lowfat sour cream
- 1 tsp Fresh lemon juice
- 1 Tbsp. Prepared horseradish
- 1 Tbsp. Finely minced fresh parsley Salt & freshly grnd pepper
- 1/4 c. Lowfat sour cream
- 2 x Scallions, finely minced
Direcciones
- 1. To make the hash, heat 3 Tbsp of the butter in a heavy skillet over medium heat. When the butter melts, add in the onion and saute/fry till still slightly crunchy, about 3 to 5 min. Add in the garlic and saute/fry lightly for 1 minute. Remove the onion and garlic from the pan, and set aside. In the same skillet, place the remaining 3 Tbsp. butter and the potatoes. Cook till the edges begin to crisp, about 5 min. Remove from the heat.
- 2. Place the salmon in a bowl, add in the sauteed onions and garlic, cooked potatoes, lowfat sour cream, lemon juice, horseradish and parsley. Season to taste with salt and pepper. Mix well but don't pack the mix.
- 3. Return the mix to the skillet and cook, tossing gently to prevent the contents from sticking to the pan, till heated through, about 5 min. Remove to a hot plate.
- 4. Garnish the hash with the lowfat sour cream, sprinkle with the scallions, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 467 | 70% |
| Total Fat 52.48g | 66% |
| Saturated Fat 21.96g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 169mg | 7% |
| Potassium 856mg | 24% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.59g | 2% |
| Protein 42.06g | 67% |
