If you love hearty breakfasts or comforting brunches, you are going to adore this Smoked Salmon Hash Recipe. It’s a delightful blend of perfectly crispy Yukon gold potatoes mingling with flaky hot-smoked salmon, all brightened by fresh herbs and a tangy horseradish sauce. This dish manages to be both luxurious and approachable, packed with flavor and texture in every bite. Whether you’re cooking for a lazy weekend or impressing friends at brunch, this hash is a total game changer that will quickly become a personal favorite.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a crucial role in building the layers of flavor, texture, and inviting color in this Smoked Salmon Hash Recipe. With just a handful of staples, you’re set to create something special and satisfying.
- Extra virgin olive oil: Adds a rich, fruity base for perfectly browning the potatoes and onions without overpowering the flavors.
- Yukon gold potatoes: Their creamy texture and buttery flavor make them ideal for that crispy-yet-tender hash base.
- Onion: Provides sweet, savory depth that caramelizes beautifully alongside the potatoes.
- Hot-smoked salmon: The hero ingredient with a firm texture and smoky intensity, giving the hash a beautiful color and flavor boost.
- Sour cream: Brings creaminess and a cool tang to balance the smoky salmon and spicy horseradish.
- Prepared horseradish: Adds a bright, spicy kick that livens up the dish without overwhelming it.
- Dijon mustard: Offers subtle sharpness and complexity, marrying all the flavors together.
- Chives or green onion greens: These fresh herbs add a mild onion flavor and vibrant color.
- Fresh parsley: For a fragrant, herbaceous note that refreshes each bite.
- Salt and black pepper: Essential seasonings that harmonize the flavors perfectly.
- Lemon wedges: To brighten up the dish with a splash of citrus at the end, cutting through richness.
How to Make Smoked Salmon Hash Recipe
Step 1: Preparing and Cooking the Potatoes
Start by peeling and dicing the Yukon gold potatoes into small, quarter-inch cubes so they cook evenly. Heat olive oil in a large cast iron pan over medium heat. Toss in the potatoes and chopped onions, coating everything in the oil. Spread them out in a thin layer and sprinkle lightly with salt. Use a metal spatula every few minutes to scrape the pan, turning the potatoes to achieve that irresistible golden crust while ensuring they cook all the way through. This should take about 15 to 20 minutes.
Step 2: Mixing the Salmon Sauce
While the potatoes cook, take a moment to combine the smoked salmon flakes with sour cream, prepared horseradish, Dijon mustard, chives, and parsley in a bowl. This mixture delivers a creamy, tangy burst of flavor that complements the smoky salmon and crispy potatoes perfectly.
Step 3: Bringing It All Together
Once the potatoes are nicely browned and tender, turn off the heat and gently fold the salmon mixture into the pan. Be careful not to break the salmon into too small pieces; you want those lovely flakes to remain visible. Season with salt and pepper to your taste. Let the hash rest undisturbed for five minutes—the residual heat will warm through the salmon and marry the flavors beautifully.
How to Serve Smoked Salmon Hash Recipe
Garnishes
Finishing your Smoked Salmon Hash Recipe with a little fresh lemon juice is a brilliant way to brighten the dish. Offering extra sour cream on the side invites everyone to customize each bite with creaminess. A sprinkle of additional chives or parsley not only adds color but also a fresh herbal lift to each mouthful.
Side Dishes
This hash shines on its own, but serving it alongside runny eggs takes it to brunch star status. The richness of poached or sunny-side-up eggs pairs perfectly with the smoky, herby notes. For an extra touch, a simple green salad or lightly dressed baby greens balance the meal with refreshing crunch.
Creative Ways to Present
For a more elegant presentation, consider plating the hash in individual cast iron skillets or small ceramic ramekins. Top with a perfectly cooked egg and a little microgreens for looks and added freshness. You can even use the hash as a filling inside toasted bagels or hearty English muffins for a portable, indulgent breakfast option.
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Salmon Hash Recipe can be stored in an airtight container in the refrigerator for up to three days. This makes it a great dish to prepare in advance and enjoy for easy weekday breakfasts or lunches.
Freezing
Although freezing cooked potatoes can sometimes change their texture, you can freeze this hash if necessary. Pack it tightly into a freezer-safe container and consume within one month for best flavor. Thaw thoroughly in the refrigerator before reheating.
Reheating
The best way to reheat your smoked salmon hash is gently in a skillet over medium-low heat. This helps retain the crispy texture of the potatoes while warming the salmon evenly. Microwaving works too but may make the potatoes a bit softer.
FAQs
Can I use cold-smoked salmon instead of hot-smoked?
Cold-smoked salmon is milder and softer, so it won’t hold up as well in this hash. Hot-smoked salmon’s firmer texture and deeper flavor make it the better choice.
What if I don’t have Yukon gold potatoes?
You can use other waxy potatoes like red potatoes or new potatoes, but avoid starchy varieties like russets as they may fall apart during cooking.
Is this dish suitable for meal prep?
Absolutely! This Smoked Salmon Hash Recipe keeps well in the fridge and reheats nicely, making it a fantastic option for easy, delicious breakfasts or lunches throughout the week.
How spicy is the horseradish in this recipe?
Horseradish adds a gentle, sharp heat that brightens the dish without overwhelming your palate. You can adjust the amount depending on your spice preference.
Can I make this recipe dairy-free?
Yes, you can substitute the sour cream with dairy-free alternatives like coconut yogurt or a cashew cream to keep it creamy without the dairy.
Final Thoughts
This Smoked Salmon Hash Recipe is one of those dishes that feels like a special treat but comes together with everyday ingredients and straightforward steps. Its combination of smoky salmon, crispy potatoes, and fresh herbs makes it a versatile and irresistible option for breakfast, brunch, or even a cozy dinner. I truly encourage you to try it out and make it your own—once you do, you’ll wonder how you ever enjoyed smoked salmon any other way.
Print
Smoked Salmon Hash Recipe
This Smoked Salmon Hash is a delightful and hearty breakfast or brunch dish featuring crispy golden Yukon gold potatoes mixed with flavorful hot-smoked salmon. Enhanced with a creamy blend of sour cream, horseradish, Dijon mustard, and fresh herbs, it offers a perfect balance of smoky, tangy, and fresh flavors. Ideal for a cozy morning or a special weekend meal, it pairs wonderfully with runny eggs and lemon wedges.
- Total Time: 35 mins
- Yield: 4 to 6 servings
Ingredients
Potatoes and Vegetables
- 1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
- 1 cup onion, chopped
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Salmon Mixture
- 4 ounces hot-smoked salmon, broken into flakes
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives or green onion greens
- 1 tablespoon fresh parsley, minced
To Serve
- Lemon wedges
- Extra sour cream
- Runny eggs (optional, for serving)
Instructions
- Cook the potatoes and onions: Heat 2 tablespoons of extra virgin olive oil in a large cast iron frying pan over medium heat. Add the diced Yukon gold potatoes and chopped onions, stirring to coat everything evenly with the oil. Spread the mixture out in an even layer in the pan and sprinkle with salt. Cook for 15-20 minutes, scraping the bottom with a metal spatula and turning the potatoes every 2-3 minutes until the potatoes are mostly browned and cooked through.
- Prepare the salmon mixture: While the potatoes cook, gently combine 4 ounces broken hot-smoked salmon, 2 tablespoons sour cream, 2 teaspoons prepared horseradish, 1 teaspoon Dijon mustard, 2 tablespoons chopped chives or green onion greens, and 1 tablespoon minced fresh parsley in a bowl until well blended.
- Combine salmon mixture with potatoes: Once the potatoes are done, turn off the heat. Fold the salmon mixture into the potatoes carefully until well combined. Adjust seasoning with additional salt and black pepper to taste.
- Let the hash rest: Allow the mixture to rest in the pan for 5 minutes. The residual heat will warm the salmon through without overcooking it, melding the flavors.
- Serve: Just before serving, squeeze a little lemon juice over the hash for brightness, and offer extra sour cream on the side. Serve with runny eggs if desired for a rich and satisfying meal.
Notes
- Use hot-smoked salmon for best texture and flavor; it’s firmer and more substantial than cold-smoked salmon.
- Dice potatoes uniformly (about 1/4 inch) to ensure even cooking without burning.
- Cook in a cast iron frying pan if possible for optimal browning.
- Adjust the amount of horseradish based on your preferred heat level.
- For a dairy-free version, substitute sour cream with a vegan alternative or omit.
- This dish pairs wonderfully with runny eggs or a light salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: American
- Diet: Low Fat
