| | Salmon Hash 1 tablespoon of vegetable oil
1/2 cup of chopped onion
1/2 cup of chopped green bell pepper
1/2 cup of chopped red bell pepper
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 clove garlic, crushed
2 cups of diced cooked potatoes
One 16 ounce can of salmon, drained and flaked
Lemon wedges |
|
Heat the oil in a 10 inch nonstick skillet over medium high heat. Sauté the onion, bell peppers, salt, pepper and garlic in the oil. Stir in the potatoes and salmon. Cook uncovered, stirring frequently, until hot. Serve with lemon wedges. Makes 4 servings |
