Salmon Potato Scramble


  • 1 pound fresh or frozen skinless salmon fillets, about ¾ inches thick

  • 2 tablespoons olive oil

  • 2 cups hash brown potatoes, diced

  • ¾ cup chopped green bell pepper

  • 2 to 3 teaspoons Old Bay seasoning

  • 6 eggs, lightly beaten

  • 1/3 cup water


  1. Defrost fish if the fish fillet is frozen.

  2. Clean the fish with running tap water. Pat dry with paper towels.

  3. Cut into six equal serving size pieces. Measure thickness of fish. Thicker fillet requires more time to cook.

  4. Using a 12-inch skillet, boil a small amount of water, add in fillets and cook for 6 to 9 minutes or until fish begins to flake when tested with fork. Remove fish from skillet.

  5. Discard liquid from skillet and wipe with paper towers. Return skillet back to heat and heat up 2 tablespoon of olive oil over medium heat. Add in potatoes and sweet pepper. Stir in Old Bay seasoning. Continue to cook for 5-10 minutes or until the potatoes start turning to brown. Stir occasionally.

  6. Combine eggs and water in a medium bowl. Pour over the egg mixture into the potatoes. Without stirring, cook the mixture until the mixture starts to set on the bottom and edges.

  7. By using a spatula, lift the cooked mixture upward to allow the uncooked mixture flows underneath and allow the uncooked mixture to reach the heat surface of skillet. Continue to cook for 2-3 minutes or until the egg mixture is cooked through but still remains glossy and moist.

  8. Gradually add in cooked fish fillets, stir to heat through and immediately remove from heat to prevent over cooked. Serve at once.


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