Description

Smoked Salmon Hash is a flavorful and hearty dish featuring crispy Yukon gold potatoes sautéed with onions, combined with a creamy mix of hot-smoked salmon, sour cream, horseradish, mustard, and fresh herbs. Perfect for breakfast, brunch, or a light dinner, this recipe offers a delightful balance of smoky, tangy, and savory flavors with a comforting texture.

Ingredients

Scale

Main Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
1 cup chopped onion
4 ounces hot-smoked salmon, broken into flakes

Mix-ins

2 tablespoons sour cream
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
2 tablespoons chopped chives or green onion greens
1 tablespoon minced fresh parsley

Seasonings and Serving

Salt and black pepper to taste
Lemon wedges for serving
Extra sour cream for serving

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Instructions

Heat the oil and cook potatoes and onions: In a large cast iron frying pan over medium heat, heat 2 tablespoons of extra virgin olive oil. Add the diced potatoes and chopped onion, stirring to coat them evenly with the oil. Spread the mixture out in an even layer in the pan and sprinkle with a little salt.
Sauté until browned: Cook the potatoes and onions for about 15-20 minutes, using a metal spatula to scrape the bottom of the pan and turn the potatoes every 2-3 minutes. Continue until the potatoes are mostly browned and cooked through.
Prepare the smoked salmon mixture: While the potatoes cook, gently combine the hot-smoked salmon flakes, sour cream, horseradish, Dijon mustard, chopped chives, and minced parsley in a bowl. Mix well to integrate all the flavors.
Combine salmon mixture with potatoes: When the potatoes are cooked, turn off the heat. Fold the salmon mixture into the potatoes until well combined. Season with salt and black pepper to taste.
Let the hash rest: Let the hash sit in the pan for 5 minutes to allow the residual heat to warm the salmon mixture through gently.
Serve: Before serving, optionally sprinkle with fresh lemon juice. Serve the hash hot with additional sour cream on the side and runny eggs if desired for a complete meal.

Notes

This hash is versatile and elegant enough for any meal of the day including breakfast, brunch, lunch, or dinner.
Using Yukon gold potatoes provides a creamy interior while still achieving a crispy exterior.
The hot-smoked salmon adds a deep smoky flavor that balances the tangy horseradish and Dijon mustard.
Fresh herbs like chives and parsley brighten the dish and add a fresh aroma.
For an even richer meal, serve with runny eggs on top or on the side.

Nutrition

Serving Size: 1 serving (approximately 1/6th of recipe)
Calories: 195 kcal
Sugar: 3 g
Sodium: 471 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 7 mg