Easy dinner recipes: One-dish ideas for Gluten-Free Wednesday

Love a simple one-dish dinner solution? Hash is always a great option, especially when it comes to repurposing leftovers. Simply combine potatoes with the meat of your choice and flavor as desired. It’s one-pan comfort food.

Autumn vegetable hash: This vegetarian dish combines parsnips, sweet potato, turnips, Brussels sprouts and more for a colorful hash rich with flavor. The recipe also includes mushrooms, which may not be suitable for individuals particularly sensitive to gluten; the mushrooms can be omitted if desired.

Curried pork and apple hash: Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.

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 serve alongside tangy creme fraiche. Here’s the recipe:

SMOKED SALMON HASH

Total time: 50 minutes | Serves 6

5 tablespoons unsalted butter, divided
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
1 red onion, minced
3/4 pound cold-smoked salmon, flaked into 1/2-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 creme fraiche
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 creme fraiche and lemon juice to taste. Remove the hash from heat. Serve with a spoonful of creme fraiche 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.

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