Smoked Salmon Hash

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.

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


  • 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


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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  • 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!

  • 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

  • Bronwyn


  • Jianqing Ma

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

  • 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

  • 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”.

  • Melissa

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