Smoked Salmon Hash with Chive Sour Cream
by Liz Pearson
Some nights, the easiest thing to do for dinner is breakfast. When you're having one of those nights, but want something savory and satisfying, think: Hash. You can't beat the smell of onions, peppers, and golden-brown potatoes cooking off in a skillet—and the smoked salmon takes this "breakfast" to a whole other level.
Serves four.
2 Tbs. extra-virgin olive oil
3 large red potatoes (about 1-1/2 lb.), cut into 1/2-inch dice
1 small yellow onion, roughly chopped
1 small green bell pepper, stemmed, cored, seeded, and finely chopped
Kosher salt and freshly ground black pepper
2/3 cup sour cream
2 Tbs. thinly sliced fresh chives
1-1/2 Tbs. fresh lemon juice
1/2 tsp. Dijon mustard
One 4-oz. hot-smoked salmon fillet, skinned and broken into large flakes (about 1 cup)
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until golden-brown, about 10 minutes. Reduce the heat to medium and continue cooking until the potatoes are tender, about 15 minutes more; season to taste with salt and pepper.
Meanwhile, combine the sour cream, 1 Tbs. of the chives, 1/2 Tbs. of the lemon juice, the mustard, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl and stir well; set aside.
When the potatoes are tender, gently fold in the salmon and the remaining 1 Tbs. lemon juice and continue cooking until heated through, about 2 minutes more. Transfer the hash to plates. Garnish with the remaining 1 Tbs. chives and serve with a dollop of the chive sour cream.
Serving Suggestions
Serve with
a fried or poached egg on top. A fresh spinach salad also makes a good side.
nutrition information (per serving):
Calories
(kcal):
290;
Fat
(g):
15;
Fat Calories
(kcal):
130;
Saturated Fat
(g):
5;
Protein
(g):
10;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
32;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
1030;
Cholesterol
(mg):
20;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 101
, pp. 88
September 3, 2009
