Smoked Salmon Hash

Try this one for breakfast. A reader from Alaska recently mentioned to me that instead of fried with corned beef or ham, the way he likes his potatoes in the morning is as smoked salmon hash, potatoes cubed and fried with onions and mixed in with flakes of hot smoked salmon. Uh, yes, please! I love them with a runny egg and extra sour cream.

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Smoked Salmon Hash Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6.

Dice the potatoes small, about 1/4 inch, otherwise they will not cook through before the outsides burn. Hot smoked salmon works best for this recipe. It's usually a thicker cut, and darker and firmer than cold-smoked.

Ingredients

  • 2 Tbsp grapeseed or 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
  • 2 Tbsp sour cream
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 2 Tbsp chopped chives or green onion greens
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste
  • Lemon wedges and extra sour cream for serving

Method

1 Heat the oil in a large cast iron frying pan on medium heat. Add the potatoes and onions, stirring to coat with the oil. Spread the potatoes and onions out in an even layer in the pan. Sprinkle the potatoes with a little salt. Cook, using a metal spatula to scrape the bottom of the pan and turn the potatoes over every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes.

2 While the potatoes are cooking, mix the salmon, sour cream, horseradish, mustard, chives and parsley into a bowl. When the potatoes are done, turn off the heat and fold in the salmon mixture until it is well combined. Add salt and pepper to taste. Let this sit in the pan for 5 minutes before serving; the carryover heat in the pan will heat everything through.

Sprinkle with a little lemon juice if you want, and serve with a little extra sour cream on the side. Serve with runny eggs.

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Links:

Salmon Hash with Poached Eggs - from Food Wishes
Salmon Hash with Dill and Creme Fraiche - from Cast Sugar


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21 Comments

  1. Melissa

    my brother-in-law is a butcher and does a fantastic candied/smoked trout. I think I’ll try this recipe using that!

  2. Ali @ Gimme Some Oven

    Brilliant! Why did I never think of that before?! So look forward to trying this one!

  3. Mary

    Thank you for the great idea! I once had an amazing smoked trout hash at a restaurant in Maine but it never dawned on me to try to duplicate it at home. I’m definitely doing it now!

  4. Natalie

    Oh my gosh, that looks delish! My mom’s friend always brings fresh salmon from Alaska, so we will have to try this. If you want to make it a “special occasion” breakfast, you could add these blueberry heart pancakes. Thanks for the recipe!

  5. Pat Machin

    I will try that as a supper dish. We can buy smoked salmon trimmings from our fishmonger – I’m going to chop them up for this sort of dish anyway so it’s a money saving for me and an environmental saving for the planet.

    Thank you, it looks really good.

  6. Chad McKenna

    I never have left over Smoked/or any other Salmon.Will plan on it next time though. A favorite my house is lamb hash with extra garlic. Began as a southwest mutton dish.

  7. LD Meyer

    You can have this dish any time of day but it is mainly made for breakfast, its been around for eons in the Kosher diet, its called eggs & lox, a similar version of what you have here. Just a little “useless knowledge”.

  8. Eve

    This recipe is so simple..and looks delish..I’ll
    definately try it soon!

  9. Julia {The Roasted Root}

    This dish is a definite must-make…we do a ton of scrambles with various veggies and meats or sunnyside up eggs with hash. I’ve never tried one with salmon, so this is perfect for salmon leftovers. Thanks!

  10. Mike

    When I add the potatoes and chopped onions to the skillet at the same time, either the onions burn or else the potatoes won’t brown (at lower heat) and just soak up all the oil. What am I doing wrong?

    Get the oil hot first, and keep flipping the mixture every few minutes. You do want it to get browned, a little char is okay. Also make sure you are using a thick-bottomed pan, a cast iron pan will work best. ~Elise

  11. radha

    it is so great

  12. Jianqing Ma

    do you try recipe with red chili yunnan or star anise,maybe creat better flavors.hehe…

  13. Jagruti

    I love Salmon and always almost keep using the same recipe..this is so good!..a perfect start to my morning..

    You just increased the nutritional value of regular hash by maybe 10? :)

    Thanks!

  14. Bronwyn

    Yuuuuuuum!!

  15. Kristin

    I had a very similar dish not too long ago at a great breakfast restaurant in Ashland, Oregon. It was delicious then, and I look forward to recreating it with your recipe!

  16. Alexis

    Hi! Can you please tell me about hot-smoked salmon? Did you smoke the salmon or can you purchase this at a grocery store. Thanks!

    I bought the hot-smoked salmon at the grocery store, vacuum-packed and refrigerated. Hot-smoked is just a method of smoking salmon. The salmon ends up being firmer than cold-smoked. ~Elise

  17. Kevin (Closet Cooking)

    I am really liking the sound of a smoked salmon hash! So decadent and yet so good!

  18. Mike

    Thanks for the tip on the pots & onions. I think that I usually cut the potatoes into cubes that are 1/4 to 5/8″; I’m making the dish tonight and will make it a point to pare them down to the 1/4″ size. Again, Thanks!

  19. Sylwia

    I’m from Europe, so I made it not for breakfast but for dinner. It was amazingly good, mmmmmh very very good! I’ll make it again, thanx!!!

  20. Nicholas Sloanhoffer

    Thanks for the smoked salmon hash recipe. It is interesting to see hash made with fish.

  21. Mexicodoug

    Salmon is expensive down here in tropical waters, and I have no idea where to get smoked salmon other than the internet by mail, but smoked marlin is available in local markets. Your recipe makes my stomach rumble, and my doctors have told me not to eat red meat anymore, so this recipe is a must try, although I’ll have to substitute marlin for salmon.

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