Smoked Salmon Hash
Smoked Salmon Hash

Fried potatoes with smoked salmon, onions, some sour cream, horseradish, mustard, chives and parsley.

Try this for breakfast!

An Alaskan reader mentioned to me that he doesn’t like his morning potatoes roasted with corned beef or ham, but prefers them smoked salmon casserole, potatoes diced and fried with onions and tossed with flakes of hot smoked salmon.

Smoked Salmon Hash

preparation time
10 mins

cooking time
25 minutes

total time
35 minutes

up to 6 servings

Dice the potatoes small, about 1/4 inch, otherwise they won’t cook through before the outsides burn. Hot smoked salmon works best for this recipe. It is usually thicker cut and darker and firmer than cold smoked.


  • 2 tablespoon Extra virgin olive oil

  • 1 1/2 lb Yukon golden potatoespeeled and diced into 1/4 inch cubes

  • 1 Cup Onionchopped

  • 4 ounces hot-smoked salmonbroken into flakes

  • 2 tablespoon sour cream

  • 2 teaspoon prepared horseradish

  • 1 teaspoon Dijon mustard

  • 2 tablespoon chopped chives or scallion greens

  • 1 tablespoon fresh parsleychopped

  • salt and black pepper taste

  • lemon slices and extra sour cream for serving


  1. Boil potatoes:

    Heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and stir to coat them with the oil. Spread the potatoes and onions in an even layer in the pan. Sprinkle the potatoes with some salt.

    Cook, using a metal spatula to scrape the bottom of the pan and turning the potatoes every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes.

  2. Mix salmon, sour cream, horseradish, mustard, chives, parsley:

    While the potatoes are cooking, gently toss together the salmon, sour cream, horseradish, mustard, chives, and parsley in a bowl.

  3. Fold the salmon mixture into the boiled potatoes, leave to rest for 5 minutes:

    When the potatoes are done, turn off the heat and fold in the salmon mixture until well combined. Season with salt and pepper. Let this rest in the pan for 5 minutes before serving; the transferred heat in the pan will warm everything through.

    Drizzle with a little lemon juice if you like and serve with a little extra sour cream. Serve with runny eggs.

nutritional information (per serving)
195 calories
6g Fat
28g carbohydrates
7g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!