Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained (reserve liquid)
- 3 lbs. 3 lbs. new red potatoes, cooked and sliced 1/4 thick
- 3 Tbsp. 3 Tbsp. olive oil
- 3 cups 3 cups green onions, chopped
- 3 Tbsp. 3 Tbsp. garlic, minced
- 2 1/4 cups 2 1/4 cups red bell pepper, small dice
- 1 lb. 1 lb. (3 cups) frozen green peas, thawed
- 42 oz. 42 oz. (24 ea. or 5 cups) eggs, large, beaten or frozen
- egg product, thawed
- 1 cup 1 cup milk
- 1 Tbsp. 1 Tbsp. salt
- 2 tsp. 2 tsp. black pepper, freshly ground
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside along with reserved liquid.
- Preheat oven to 375F. Coat 2 full-size hotel pan with pan release spray.
- In large saut pan, heat olive oil and cook green onions, garlic and bell pepper until soft, about 3-5 minutes. Spread evenly in bottom of
- hotel pan.
- Layer cooked potatoes on top of green onion mixture.
- Distribute salmon chunks and peas evenly over potatoes.
- Whisk together eggs, milk and 1 cup of reserved salmon liquid. Add salt and black pepper; mix thoroughly.
- Pour over ingredients in hotel pan. Bake 45-50 minutes, until egg mixture is set and golden brown.
- Cool several minutes before serving.
- To serve, portion 1/24th cut on plate.
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