Smoked Salmon Hash

Hot-Smoked (Kippered) Salmon

Hot-Smoked (Kippered) Salmon

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons)

See also: 1. Fish and Seafood Menu; 2. Hot- or cold-smoked salmon (About); 3. Hot- or Cold-Smoked Salmon (About)

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).

Serves 4

Ingredients & Equipment

  • Hash:
  • 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
  • Equipment
  • Cast iron skillet
  • medium bowl


  1. Sauce: Combine ingredients in bowl, stirring to combine. Set aside.
  2. Hash: Remove skin from the filet and break the meat into large flakes (about 1 cup).
  3. Cut potatoes into ½” dice; chop onion roughly; stem, core, seed and chop the pepper fine.
  4. 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.
  5. When potatoes are tender, gently fold in the salmon and lemon juice. Continue to cook until heated through, about 2 minutes.
  6. Transfer hash to plates. Garnish with remaining 1 Tbsp chives, and serve with a dollop of the sauce.

Serving suggestions

  • Top with a fried or poached egg on top.
  • Accompany with a fresh spinach salad dressed with . Balsamic & Basil Vinaigrette or other dressing.


  1. Fine Cooking recipe:
  2. Southern Indiana Butcher article (

About Cat

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