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.