Dinner · 17 mins
Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews…
Contains: Fish, Soybeans, Cereals containing gluten, Sesame, Nuts
Lemon & Pepper Salmon Hash with Fried Eggs
Crisp golden potato hash with sweet onion and wilted spinach, scattered with Lemon & Pepper Alaska salmon chunks and topped with a runny fried egg.
By the WILD’R kitchen · Published 4 September 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Lunch
- Flavour
- Lemon & Pepper
Allergens
Contains: Fish, Milk, Eggs
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Wild Alaska Salmon Chunks, Lemon & Pepper
For the Hash
To Finish
Contains: Fish, Milk, Eggs
Method
Crisp the Potatoes
Heat the oil and butter in a large frying pan. Add the potatoes cut side down and cook for 6-8 mins without moving them, until deep golden and crisp.
Add the Onion
Stir in the onion and red pepper and cook for 3 mins until softened and catching colour. Add the spinach to wilt, then the lemon zest. Season with salt and a generous amount of cracked black pepper.
Warm the Salmon
Warm the WILD'R Lemon & Pepper salmon chunks in a fan oven for 7 minutes at 180C, or 2-3 mins in a warm pan, turning gently. Ready-to-eat, no additional cooking required. Keep the chunks whole so the pepper and herb coating stays intact.
Fry the Eggs
Fry the eggs in a separate pan until the whites are set with crisp lace edges and the yolks still runny.
Build & Serve
Scatter the warm salmon chunks over the hash, top with the fried eggs and scatter with the herbs. Serve straight from the pan with a squeeze of lemon over the potatoes and hot sauce on the side.
Cook’s notes
- Swaps
- Any cooked potato works, including leftover roasties. Dill leans it Scandinavian, chives keep it simple. Kale in place of spinach, given a couple of extra minutes to wilt.
- Eat Immediately
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Lemon & Pepper Salmon Chunks
Bright lemon zest and a good crack of black pepper. Clean, sharp and endlessly versatile.
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