- 3 teaspoons olive oil
- 3/4 cup chopped onion
- 1 pound 4-oz. package shredded hash brown potatoes
- 14-oz. can sockeye salmon, drained
- 1 tablespoon chopped fresh dill (optional)
- 1 large egg, beaten
- 1/4 teaspoon each salt and pepper
- 2/3 cup chopped Georgia pecans
In a large non-stick skillet, heat 1 teaspoon oil over medium heat. Add onion and cook until softened—5 minutes.
In a large bowl, combine the onion, potatoes, salmon, dill and salt and pepper. Mix in beaten egg until well blended.
Add remaining 2 teaspoons oil to same non-stick skillet and swirl to coat bottom and sides with oil.
Heat over medium heat. Add pecans and spread in single layer on bottom. Top with potato mixture, spreading evenly and firmly to fill skillet. Cover and cook over medium-low 25 minutes. Remove from heat and let stand 5 minutes.
To serve, top skillet with a large flat plate or baking sheet, turned upside down. Invert the skillet and plate (or sheet) to unmold the potato cake. Cut in wedges to serve.
Nutrition information per serving: calories: 459; protein: 27g ; carbs: 31g ; saturated fat: 3g ; monounsaturated fat: 14g ; polyunsaturated fat: 6g ; cholesterol: 89mg ; fiber: 2g ; sodium: 715mg.