Salmon and vegetable hash
- Cut kumara or potatoes into coarse chunks. Heat a nonstick frying pan, add olive oil and fry kumara or potatoes for 8 to 10 minutes or until golden brown and crisp.
- Add cooked leftover salmon, broken into flakes and chopped spring onions, toss and stir-fry for two to three minutes to heat through.
- Toss chopped parsley through hash and season well with salt and pepper. Serve with lemon wedges on the side.