Smoked Salmon Hash

Hash brown potatoes, with smoked salmon, onions, a little sour cream, horseradish, mustard, chives and parsley.
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Photography Credit: Elise Bauer

Try this one for breakfast!

A reader from Alaska 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.

Great idea, yes, please! I love them with a runny egg and extra sour cream.

Smoked Salmon Hash

Smoked Salmon Hash Recipe

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  • 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 canola 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 Cook the potatoes: 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 Mix salmon, sour cream, horseradish, mustard, chives, parsley: While the potatoes are cooking, gently mix the salmon, sour cream, horseradish, mustard, chives and parsley into a bowl.

3 Fold salmon mixture into cooked potatoes, rest 5 minutes: 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

Smoked Salmon Hash

Showing 4 of 11 Comments

  • Brianna

    I made this recipe for my husband yesterday for our 16th anniversary (marking more of my life with him than without), and he absolutely LOVED it. I cooked the potatoes with coconut oil instead of olive, and we have a dairy allergy, so I used a vegan sour cream. We also didn’t have any horseradish in the house (which made me sad, because I love horseradish), so I subbed some wasabi paste – so so so good!!

    Thanks for the recipe! I’ve loved everything I’ve made from your site; you never disappoint!

  • Hannah

    Just made this for Sunday brunch, and it was delicious! I substituted cream cheese for the sour cream, which worked just fine. The fresh herbs made a difference!

  • 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.

  • 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!!!

  • 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!

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