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Smoked Salmon Hash

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Smoked Salmon Hash

Cuisine:American

Course:Breakfast

15m prep 30m cook 45m ready

4 servings A stellar breakfast or brunch dish courtesy of David Barber, chef and owner of the much-missed Three Square Grill in Hillsdale, Oregon. For a more Scandinavian take, omit the bell pepper, Tabasco sauce, and Worcestershire sauce. Stir in with the salmon: 1 tablespoon prepared horseradish, 1 tablespoon whole-grain mustard, and 3 tablespoons drained capers. Top each serving with 1 to 2 tablespoons sour cream or crème fraîche.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1½ pounds red potatoes
  • 2 tablespoons vegetable oil
  • ½ red bell pepper, chopped
  • 1 medium onion, chopped
  • 6 ounces hot-smoked salmon, flaked
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • Salt and black pepper
  • 1
    • 1 to 3 tablespoons butter or other fat
    • 4 large eggs
    • Salt and black pepper
    Sub-recipe steps
    1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
    2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
    3. Season with: Salt and black pepper
    4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.
  • Minced parsley
  • (Lemon wedges)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1½ pounds red potatoes
  • 2 tablespoons vegetable oil
  • ½ red bell pepper, chopped
  • 1 medium onion, chopped
  • 6 ounces hot-smoked salmon, flaked
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • Salt and black pepper
  • 1 4 Fried Eggs or Poached Eggs
  • Minced parsley
  • (Lemon wedges)

Let's Cook

  1. Step 1.

    Boil until just tender: 1½ pounds red potatoes

  2. Step 2.

    Drain and let cool enough to handle. For small potatoes, lightly flatten them with a glass. Cut larger potatoes into 1-inch cubes. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil

  3. Step 3.

    Add and cook, stirring, until the peppers are softened, about 7 minutes: ½ red bell pepper, chopped; 1 medium onion, chopped

  4. Step 4.

    Add the potatoes, stir, press down firmly with a spatula, and cook undisturbed until browned, about 10 minutes. Scrape up the potatoes, stir, press down, and cook 10 minutes more or until brown. Add and stir to combine: 6 ounces hot-smoked salmon, flaked; Dash of Tabasco sauce; Dash of Worcestershire sauce

  5. Step 5.

    Season to taste with: Salt and black pepper

  6. Step 6.

    Divide among plates and top with: 4 Fried Eggs or Poached Eggs

  7. Step 7.

    Garnish with: Minced parsley; (Lemon wedges)

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