Crispy Greek Salmon & Potato Hash with Tzatziki

Gluten-Free

A 545-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 240g Salmon fillet, skin removed and cubed into 2cm pieces
• 300g Maris Piper potatoes, peeled and cut into 1cm cubes
• 1 Red bell pepper, diced
• 1/2 Red onion, finely sliced
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 100g Greek yogurt (0% fat)
• 1/4 Cucumber, grated and squeezed dry
• 1/2 Lemon, juiced
• 1 tbsp Fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. Prep: Pat the cubed salmon and potatoes completely dry with paper towels to ensure maximum crispiness.
2. Toss the potato cubes with 1/2 tbsp olive oil, oregano, garlic powder, and a pinch of salt.
3. Place potatoes in the air fryer at 200°C for 15 minutes, shaking halfway through.
4. While potatoes cook, mix the salmon cubes with the remaining 1/2 tbsp oil and seasoning. Add the salmon, peppers, and onions to the air fryer basket with the potatoes for the final 8-10 minutes until the salmon is golden and the onions are charred.
5. Meanwhile, prepare the tzatziki by stirring the grated cucumber, lemon juice, and dill into the Greek yogurt.
6. Divide the crispy hash between two plates and top with a generous dollop of the cool tzatziki.
7. Top tip: For the crispiest potatoes, soak the cubes in cold water for 10 minutes then dry thoroughly before seasoning to remove excess starch.