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Smoked Salmon Hash with Chive Sour Cream

Scott Phillips

Servings: four.

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.


  • 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)

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 20
  • Sodium (mg): 1030
  • Carbohydrates (g): 32
  • Fiber (g): 4
  • Protein (g): 10


  • 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.

Serve with a fried or poached egg on top. A fresh spinach salad also makes a good side.


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Reviews (6 reviews)

  • adri367 | 02/04/2013

    Tasty 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.

  • choffman | 01/10/2012

    Great 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.

  • Danamay07 | 08/30/2011

    Love-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.

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