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
