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.

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.



  • 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


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


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Showing 4 of 22 Comments

  • Melissa

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

  • Ali @ Gimme Some Oven

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

  • 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!

  • 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!

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