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Alder Smoked Salmon Hash


  • 3-4 tablespoons oil
  • 2 large russet potatoes (about 2 pounds), cut into ½” cubes
  • 1 teaspoon sea salt
  • 1 small yellow onion, diced (about 1 cup)
  • 1 small red bell pepper, diced (about 1 cup)
  • 2 pouches Fishpeople Seafood Alder Smoked Wild Salmon Chowder
  • 2 tablespoons fresh minced dill 


  1. In a large camping skillet, warm an even layer of oil over medium heat. Sauté potatoes and salt until potatoes are tender and golden brown, about 15-20 minutes.
  2. Stir in onions and bell pepper, and sauté until onions become soft, about 5-7 minutes.
  3. In a separate pot over medium heat, warm chowder until hot, about 5 minutes. Pour over cooked hash and garnish with dill.
  4. Enjoy!



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