If you’re like me and love a breakfast dish that’s hearty, flavorful, and a little bit different, then you’re going to flip for this Smoked Salmon Hash Recipe. It’s one of those recipes that I keep coming back to because it’s not just tasty but also pretty straightforward to make. Plus, the combination of crispy potatoes and smoky salmon is pure magic on your plate. Stick with me and I’ll walk you through every step so you can nail it perfectly.

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Why You’ll Love This Recipe

Simple Yet Sophisticated: The smoky salmon and tangy horseradish combo gives this hash a gourmet vibe without complicated steps.
Versatile Meal Option: Whether it’s breakfast, lunch, or dinner, this dish fits anytime you want something satisfying and wholesome.
Family Favorite: My crew goes crazy for this hash, and I bet yours will too after the first bite!

The image shows a white plate with two main parts: on the left side, there is a pile of mixed cooked food made of small, crispy pieces of golden-brown potatoes, pinkish chunks of cooked salmon, and small green bits of herbs or vegetables. On the right side of the plate, there is a sunny-side-up egg with a bright yellow yolk and white edges. The plate is placed on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I always say great dishes start with great ingredients, and this smoked salmon hash is no exception. Each component plays its part, creating layers of flavor that’ll have you hooked from the first forkful.

Extra virgin olive oil: Use a good quality oil to get that beautiful golden crisp on the potatoes without overpowering the other flavors.
Yukon gold potatoes: These are my go-to for hash because they crisp up nicely but stay tender inside.
Onion: Adds just the right amount of sweetness and depth when caramelized alongside the potatoes.
Hot-smoked salmon: The star of the show—break it into flakes for that smoky richness throughout.
Sour cream: Creaminess with a slight tang that brightens up the hash.
Prepared horseradish: This adds a subtle kick that wakes up your taste buds.
Dijon mustard: Enhances the tang and ties all those smoke and cream elements together.
Chives or green onion greens: Fresh, mild onion flavor with a pop of color.
Fresh parsley: Adds a touch of fresh earthiness to round things out.
Salt and black pepper: Essential seasoning to balance and elevate every bite.
Lemon wedges: For a bright, zesty finish at the table.
Extra sour cream: Because who doesn’t love a little extra to dollop on top?

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this smoked salmon hash recipe is flexible enough for you to make it your own depending on what you have on hand or your mood. Here are a few ways I like to switch it up.

Add some greens: Once the hash is done, stir in a handful of spinach or kale for a fresh, nutritious boost.
Spicy twist: Toss in a pinch of smoked paprika or cayenne if you want a little more heat—neighbors won’t mind the extra kick!
Herb swap: Tried it with dill once and oh my, it felt like an entirely new, but equally amazing, dish.
Make it vegetarian: Leave out the salmon and add sautéed mushrooms or roasted chickpeas for a plant-based version.

How to Make Smoked Salmon Hash Recipe

Step 1: Crisp the Potatoes and Soften the Onions

Heat your extra virgin olive oil in a large cast iron skillet over medium heat—this pan is perfect for getting those crispy edges. Toss in the diced Yukon gold potatoes and chopped onion, stirring to coat everything evenly with oil. Sprinkle a little salt on top because it helps draw out moisture and kickstarts the browning process. Spread everything out evenly and resist the urge to stir constantly! Instead, every 2-3 minutes, use a metal spatula to gently scrape and flip the potatoes, so they get that beautiful golden crust without sticking or burning. It’ll take about 15-20 minutes until they’re cooked through and tender, but don’t rush this part; it’s worth the patience.

Step 2: Bring the Salmon Mixture Together

While the potatoes are doing their thing, mix flakes of hot-smoked salmon with sour cream, horseradish, Dijon mustard, chopped chives, and parsley in a bowl. This creamy mixture adds moisture and tang that balances the rich salmon and crispy potatoes perfectly. Give it a good but gentle stir so you keep the salmon flakes intact.

Step 3: Fold in the Salmon Mixture and Finish

Once your potatoes and onions look golden and tender, turn off the heat. Fold the salmon mixture into the pan so all the ingredients blend beautifully without overmixing—this keeps the salmon from turning mushy. Adjust salt and pepper to your liking. Then, let it sit in the warm pan for about 5 minutes; the residual heat warms up the salmon and lets those flavors marry. Before serving, sprinkle a squeeze of lemon juice for brightness and offer extra sour cream on the side.

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Pro Tips for Making Smoked Salmon Hash Recipe

Use a Cast Iron Pan: I discovered that cast iron gives the best crisp on the potatoes and prevents sticking better than non-stick.
Don’t Stir Too Much: Letting the potatoes sit undisturbed for a couple of minutes helps develop that golden-crisp crust we all love.
Flake Salmon Gently: Breaking up the smoked salmon gently ensures you get pockets of smoky flavor rather than mushy Salmon everywhere.
Add Lemon Last: A quick squeeze right before serving brightens the dish without cooking off the delicate flavor.

How to Serve Smoked Salmon Hash Recipe

A white plate holds a breakfast dish with two main layers: on the left and upper side is a mix of diced, golden-brown potatoes, small chunks of pink salmon, and bits of green onion, all cooked and slightly crispy; on the right side is a single fried egg with a bright yellow yolk in the center, surrounded by white cooked egg white, with a few black pepper specks on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple with garnishes — a handful of fresh chives sprinkled over the top makes a colorful and fresh finishing touch. A dollop of extra sour cream balances out the savory and smoky notes perfectly, and I almost always serve lemon wedges on the side so everyone can decide how much bright citrus they want.

Side Dishes

For a complete brunch spread, I love pairing this hash with runny eggs — poached or sunny-side up, your call! A simple green salad or fresh fruit on the side brings a refreshing contrast. On chilly mornings, a toasted baguette or crusty rye bread rounds out the meal beautifully.

Creative Ways to Present

Once, I spooned this smoked salmon hash into small cast iron skillets and topped it with a poached egg and fresh dill for a brunch party — everyone loved the individual portions with that rustic charm. I’ve also served it alongside avocado slices and microgreens for a fancier presentation. It’s fun to get creative with garnishes and plating when guests come over!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (and that sometimes surprises me because we usually eat it all up!), store the hash in an airtight container in the fridge. It keeps well for up to 2 days without losing much of its texture or flavor.

Freezing

I’ve tried freezing this smoked salmon hash before, but I found the potatoes get a bit watery upon thawing and the fresh herbs lose their vibrant touch. I’d recommend freezing only if you’re okay with a slight texture change, or better yet, freezing the components separately if needed.

Reheating

When reheating, I prefer warming it in a skillet over medium heat rather than the microwave to keep the potatoes crispy. Adding a splash of olive oil helps revive the crunch, and you can freshen it up with a squeeze of lemon and extra herbs right before serving.

FAQs

Can I use cold-smoked salmon instead of hot-smoked in this smoked salmon hash recipe?

Yes, you can absolutely use cold-smoked salmon for this hash. Keep in mind that it’s less cooked than hot-smoked, so it’s more delicate and salty. I’d recommend adding it at the very end off the heat to keep its silky texture, or adjust the amount of horseradish and mustard to balance the flavors.
What’s the best type of potato for smoked salmon hash recipe?

Yukon gold potatoes are ideal because they crisp nicely on the outside and stay creamy inside. Russets also work but can be a bit fluffier, while waxy potatoes like red potatoes might not crisp up as well.
Can I make smoked salmon hash recipe vegan?

To go vegan, swap out smoked salmon for smoked tofu or mushrooms and replace sour cream with a dairy-free alternative like coconut or cashew cream. Add some smoked paprika to mimic that smoky flavor, and you’ll have a delicious vegan hash.
How long does smoked salmon hash recipe keep in the fridge?

Stored in an airtight container, the hash should be eaten within 2 days for the best texture and flavor. Make sure to keep it chilled and reheat gently to maintain the crispy potatoes.

Final Thoughts

I absolutely love how this smoked salmon hash recipe turns out every time—crispy golden potatoes, the smoky richness of salmon, with a creamy, tangy dressing that ties it all together. When I first tried this, I was hooked right away, and it quickly became a staple for weekend brunches in my home. I think you’ll enjoy making it too because it’s both impressive and forgiving, even if you’re just starting out. Give it a whirl, throw on some runny eggs, and you might just find your new favorite meal!