Smoked Salmon Hash

Breakfast and BrunchHashSalmon

Hash brown potatoes, with smoked salmon, onions, a little sour cream, horseradish, mustard, chives and parsley.

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

  • 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 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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Showing 4 of 11 Comments / Reviews

  • 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!

  • Melissa

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

  • 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”.

  • 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

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