By Cat, Jan 2012 (Photo, right, from Wikimedia Commons)
When my parents both worked the night shift at our bar, and came home late, around 3 AM, they wanted breakfast. Waffles or smoked salmon hash were my favorites, but I’ve never made the hash for myself. So I was quite tickled to see this recipe in the Fine Cooking newsletter. I haven’t tried it yet, but will soon – as soon as my local grocer smokes more salmon.
Smoked Salmon Hash with Sour Cream and Chive Sauce
This recipe is adapted from Fine Cooking, originally by Liz Pearson (1).
Ingredients & Equipment
- 4 oz hot-smoked salmon fillet
- 3 large red potatoes (1.5 lb)
- 1 small yellow onion
- 1 small green pepper
- 2 Tbsp lard or coconut oil
- unrefined sea salt and freshly ground black pepper
- 1 Tbsp freshly squeezed lemon juice
- Sour Cream & Chive Sauce and Garnish
- ⅔ cup sour cream
- 2 Tbsp thinly sliced fresh chives, divided (or green part of scallions)
- ½ Tbsp freshly squeezed lemon juice
- ½ tsp unrefined sea salt
- ⅛ tsp white pepper
- ½ tsp dijon mustard
- Cast iron skillet
- medium bowl
- Sauce: Combine ingredients in bowl, stirring to combine. Set aside.
- Hash: Remove skin from the filet and break the meat into large flakes (about 1 cup).
- Cut potatoes into ½” dice; chop onion roughly; stem, core, seed and chop the pepper fine.
- Heat lard/coconut oil in skillet over medium-high heat. Add potatoes, onion, bell pepper, 1 tsp salt and ¼ tsp pepper. Cook, stirring often, until golden-brown, about 10 minutes. Reduce heat to medium and continue cooking until potatoes are tender, about 15 minutes more. Adjust seasoning.
- When potatoes are tender, gently fold in the salmon and lemon juice. Continue to cook until heated through, about 2 minutes.
- Transfer hash to plates. Garnish with remaining 1 Tbsp chives, and serve with a dollop of the sauce.
- Top with a fried or poached egg on top.
- Accompany with a fresh spinach salad dressed with . Balsamic & Basil Vinaigrette or other dressing.
- Fine Cooking recipe: finecooking.com/recipes/smoked-salmon-hash-chive-sour-cream.aspx
- Southern Indiana Butcher article (butchersupply.net/blog/2010/04/01/hot-smoking-and-cold-smoking-whats-the-difference