Easy dinner recipes: Hash three ways for Gluten-free Wednesday

When you’re looking for a dinner idea with a little more substance but still want to put a meal on the table fast, you can’t go wrong with hash. Simple and no fuss, it’s one-pan comfort food.

For smoked salmon hash, combine cold-smoked salmon with butter-crisped Yukon gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and served alongside tangy creme fraiche.

For diner-style roast beef hash, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat. Hungry yet?

RECIPES: 99 easy dinner ideas in about an hour or less

For chicken, chorizo and green chile hash, take that leftover chicken in the fridge (or pick up a rotisserie chicken from the store on your way home) and cook it up with some cubed potatoes, crumbled chorizo, roasted green chiles and and you can put dinner on the table in less than an hour.
You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

SMOKED SALMON HASH

Total time: 50 minutes

Servings: 6

5 tablespoons unsalted butter, divided

1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes

1 red onion, minced

3/4 pound cold-smoked salmon, flaked into ½-inch chunks

1/2 cup heavy cream

1 tablespoon prepared horseradish

1 teaspoon coarse-grain mustard

1 garlic clove, finely chopped

1 tablespoon finely chopped fresh dill

Salt and pepper

1/4 cup capers, drained

1/4 cup crème fraîche

Lemon juice, to taste

2 tablespoons chopped chives

1. Heat 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add potatoes to skillet and cook for 8 minutes, stirring only once or twice, until browned and beginning to crisp.

2. Add the remaining tablespoon butter to the skillet along with the onions. Cook the onions, stirring occasionally, until they have softened, about 10 minutes. Add the salmon, cream, horseradish, mustard, garlic and dill to the skillet, as well as salt and pepper to taste. Stir gently to combine.

3. Continue cooking the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned. Stir in the capers.

4. In a small bowl, combine crème fraîche and lemon juice to taste. Remove the hash from heat. Serve with a spoonful of crème fraîche and garnished with chopped chives.

Each serving: 354 calories; 11 grams protein; 24 grams carbohydrates; 3 grams fiber; 23 grams fat; 14 grams saturated fat; 84 mg. cholesterol; 2 grams sugar; 510 mg. sodium.

DINER-STYLE ROAST BEEF HASH

Total time: 1 hour

Servings: 6

1 1/4 pounds cooked roast beef, sliced into chunks

1 pound baking potatoes (about 2 large), cubed

1/2 red bell pepper, chopped

2 cloves garlic

1/2 jalapeño pepper, seeded

2 teaspoons crushed red chile flakes

2 teaspoons dried oregano

2 tablespoons soy sauce

Salt and pepper

Olive oil

1. Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.) Repeat until all ingredients have been chopped. Place the finished mixture in a large bowl. Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.

2. Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat. Spoon a batch of hash into the pan and spread it out to a thickness of one-half to three-quarters of an inch, covering the bottom of the skillet. Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes. Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown. Taste and season as desired with salt and pepper. Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again. Remove hash from skillet, and begin another batch.

3. Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.) Serve alone with Tabasco or ketchup or garnished with a fried egg.

Each serving: 264 calories; 34 grams protein; 16 grams carbohydrates; 2 grams fiber; 7 grams fat; 3 grams saturated fat; 63 mg. cholesterol; 1 gram sugar; 359 mg. sodium.

CHICKEN, CHORIZO AND GREEN CHILE HASH

Total time: 45 minutes

Servings: 6

3 tablespoons butter, divided

1 onion, chopped

2 cloves garlic, minced

3/4 pound Mexican chorizo, squeezed from casing and crumbled

1 1/2 pounds cooked chicken, chopped into ½-inch cubes

1 pound baking potatoes, peeled and sliced into ½-inch cubes

1 1/2 cups chopped roasted green chiles

Salt and pepper to taste

1/4 cup cream

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 green onions, chopped

1. Melt 1 tablespoon butter in a large skillet, preferably cast iron, over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and slightly browned, about 5 minutes. Add the chorizo and chicken, and cook until the chicken is almost warmed through, about 4 minutes. Season to taste with salt and pepper. Remove the mixture from the pan and set aside.

2. Wipe out the skillet and heat the remaining butter over medium heat. Add the potatoes, cover and cook without stirring until browned and beginning to crisp around the edges, about 5 minutes. Add the chiles, stirring them into the potatoes, then re-cover and cook until the potatoes are well browned, about 4 minutes longer. Stir the chicken and chorizo mixture into the skillet, then drizzle over the cream, paprika, and oregano. Stir to combine, scraping up any crusty bits from the bottom of the pan. Remove from heat, season with additional salt and pepper to taste. Top with chopped green onions and serve.

Each serving: 611 calories; 46 grams protein; 19 grams carbohydrates; 4 grams fiber; 39 grams fat; 16 grams saturated fat; 164 mg. cholesterol; 3 grams sugar; 934 mg. sodium.

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