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Smoked Salmon Hash with Chive Sour Cream

by Liz Pearson

read reviews (6)

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.

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red potatoes bell peppers salmon more more

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

user reviews

Rate this Recipe

by adri367, 2/4/2013Tasty recipe, but a lot of effort for a basic meal. I used smoked whitefish instead of the salmon. It was significantly cheaper and quite delicious, if you like smoked fish. I would parboil the potatoes before cooking in the pan, as the peppers tended to be too soft by the time the potatoes were cooked through.

by choffman, 1/10/2012Great recipe; loved by the whole family. I substituted quartered brussels sprouts for the green bell pepper (it is what I had on hand), and it worked wonderfully.

by Danamay07, 8/30/2011Love-love-love this dish. Here in Denver, CO we have a breakfast place that served a dish like this, and now they've discontinued it and I am SO GLAD to have this recipe. This is a really good breakfast dish, served alongside a sunny side up egg, and *BONUS* we enjoyed the leftovers the next day as well.

by meatball978, 3/8/2011Great recipe. Changed it a bit and used fresh salmon and cooked it in the oven first, broke into pcs and then added to the hash. Very tasty!

by catri25, 12/19/2010So easy and so good!

by SusanC2, 9/26/2009This was easy to prepare and absolutely delicious!!

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