I’m no different than everyone else I know. I overate between Thanksgiving and New Years.
I put on a few pounds.
I have to get back to some kind of normal.
But I’d rather not feel deprived. I like eating well.
I also hate to waste food.
Hence: dinner items such as this Salmon Hash. From the (healthy) salmon we eat for dinner one night, together with some vegetables and fresh herbs. Bits and pieces and leftovers and what-have-you that tastes terrific and uses up the leftovers.
Couldn’t be better. Top this hash with an egg or with dairy sour cream or non-fat Greek style yogurt.
Serve it is some lovely plates and it becomes all elegant.
Not deprivation at all.
2 tablespoons butter
1 tablespoon olive oil
2 medium all-purpose potatoes, peeled and diced
3 carrots, peeled and chopped
1 medium onion
2 cups crumbled cooked salmon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
salt and freshly ground black pepper to taste
dairy sour cream or plain yogurt or fried eggs, optional
Heat the butter and olive oil together over medium heat. When the butter has melted and looks foamy, add the potatoes and carrots and toss to coat the vegetables with the pan fat. Cover the pan and cook for about 10 minutes, stirring occasionally, or until the vegetables are lightly crispy. Add the onion and continue to cook uncovered for 8-10 minutes or until the onions are tender and the vegetables are browned. Add the salmon, parsley, dill, salt and pepper and cook uncovered, stirring frequently, for another 1-2 minutes to distribute the ingredients evenly and are heated through. Serve plain or top with a dollop of sour cream or plain yogurt o a fried egg (per serving)
Makes 4 servings