Caroline Conran

Salmon hash

banner
Preparation info
  • To Serve

    Four-Six

    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

Also known as tweed kettle

Ingredients

  • 2-3 potatoes
  • 6 spring onions
  • 40 g (1½ oz<

Method

Cook the potatoes in their skins. Chop the spring onions and soften them in butter. Cut the salmon into cubes, stir these in with the spring onions, add the potatoes, skinned and cut into cubes, and a little more butter, and fry gently without breaking the fish or potato, until nicely browned.