If you’re craving a dish that’s fresh, flavorful, and just a little bit fancy, you’ve come to the right place. This Smoked Salmon Hash Recipe is one of my all-time favorites to whip up for brunch or a laid-back dinner. It’s got golden crispy potatoes, smoky salmon flakes, and a zingy horseradish kick that really wakes up your taste buds. Trust me, once you try this, you’ll find yourself making it again and again—it’s downright addictive!
Why You’ll Love This Recipe
- Effortless Flavor Boost: Smoky salmon combined with horseradish and mustard creates a layered taste without fuss.
- Crispy Potatoes Every Time: Cooking the potatoes in a single even layer ensures that perfect golden crust.
- Versatile Meal: Perfect for breakfast, brunch, or even a quick weeknight dinner when you’re short on time.
- Simple Ingredients: Uses pantry staples and smoked salmon for a gourmet feel anyone can master.
Ingredients You’ll Need
The beauty of this smoked salmon hash is how the ingredients come together to create a dish that’s both comforting and bright. Using Yukon gold potatoes gives you buttery, creamy bites with a crisp skin, and the fresh herbs add that lovely pop at the end.
- Extra virgin olive oil: Use good quality oil to get a nice sear on the potatoes and build flavor from the start.
- Yukon gold potatoes: Their texture is perfect—they hold their shape but soften wonderfully.
- Onion: Yellow or white onions work well to add sweetness and depth.
- Hot-smoked salmon: The star of the dish—buy from a trusted source for best flavor and texture.
- Sour cream: Adds creaminess and a mild tang that balances the smokiness.
- Prepared horseradish: Just enough bite to liven up the mixture—a little goes a long way.
- Dijon mustard: Enhances the tang and rounds out the flavors beautifully.
- Chopped chives or green onion greens: For that fresh, oniony brightness.
- Minced fresh parsley: Provides a fresh herbal note that lightens the dish.
- Salt and black pepper: To taste, of course, seasoning is everything here.
- Lemon wedges and extra sour cream: For serving—because a squeeze of lemon always brings everything to life.
Variations
I love to tweak this Smoked Salmon Hash Recipe depending on the season or what’s in my fridge. Feel free to play around with the herbs or add veggies to make it your own.
- Add Avocado: I sometimes top the hash with creamy sliced avocado for extra richness and a fresh contrast.
- Use Different Herbs: Dill or tarragon gives a slightly different herbal twist that’s delightful with smoked salmon.
- Make It Spicier: Toss in a pinch of smoked paprika or chili flakes if you like a little heat.
- Vegetable Boost: Add diced bell peppers or spinach for some extra color and nutrition.
How to Make Smoked Salmon Hash Recipe
Step 1: Crisp Up Potatoes and Onions
Start by heating the olive oil in a large cast iron skillet over medium heat—this pan is ideal because it gives a gorgeous crust to the potatoes. Add the diced Yukon gold potatoes and chopped onions, stirring just enough to coat them with oil. Then, spread the potatoes and onions in a single, even layer. Sprinkle with a pinch of salt to help draw out moisture and encourage crisping. Cook for about 15-20 minutes, using a metal spatula every 2-3 minutes to scrape the bottom and gently turn the potatoes so they brown evenly without sticking or burning. You’ll want mostly golden and tender potatoes here.
Step 2: Mix the Salmon Topping
While the potatoes are working their magic, mix together the smoked salmon flakes, sour cream, horseradish, Dijon mustard, chopped chives, and parsley in a bowl. This mixture is where the flavors really shine—it’s creamy with just the right amount of tang and kick. Be gentle when folding to keep the salmon flakes intact and avoid over-mixing.
Step 3: Combine and Finish
When your potatoes are nicely browned and cooked through, turn off the heat and fold in the salmon mixture carefully until everything is evenly combined. Season with additional salt and freshly ground black pepper to taste. Let the hash rest in the warm pan for about 5 minutes. This resting time uses the carryover heat to meld the flavors and warm the salmon mixture just right—no need for additional cooking here. If you like, squeeze a bit of fresh lemon juice over the top to brighten it all up. Serve with extra sour cream on the side. For an indulgent twist, I love serving this with runny eggs on top—the yolk is like a silky sauce.
Pro Tips for Making Smoked Salmon Hash Recipe
- Use a Cast Iron Skillet: It holds heat well and helps get those crispy potatoes every time.
- Don’t Overmix the Salmon: Fold gently to keep flaky texture; overmixing makes it mushy.
- Cook Potatoes in a Single Layer: Crowding the pan steams them instead of crisping.
- Rest Before Serving: The 5-minute resting lets flavors marry beautifully without overcooking the salmon.
How to Serve Smoked Salmon Hash Recipe
Garnishes
I always top my servings with a sprinkle of extra fresh chives or parsley for color and a fresh burst. A few squeezes of bright lemon juice are a must for cutting through the richness. And obviously, a dollop of sour cream on the side adds creaminess and a cooling balance.
Side Dishes
If I’m keeping it simple, I love serving this hash alongside a crisp green salad or some buttered asparagus for a bit of green and freshness. For brunch, nothing beats some lightly toasted sourdough or rye bread on the side to soak up any leftover tangy bits.
Creative Ways to Present
For a special occasion, I’ve plated this hash in individual skillets or even served it in halved roasted bell peppers or baked potatoes for a fun twist. Topping with a perfectly poached egg and a drizzle of hollandaise turns it into an elegant dish that guests rave about.
Make Ahead and Storage
Storing Leftovers
Leftover smoked salmon hash keeps well in an airtight container in the fridge for up to 2 days. I like to cool it completely before storing to avoid soggy potatoes.
Freezing
I generally don’t freeze this hash because the texture of potatoes and smoked salmon changes a bit when frozen, but if you must, freeze in a tightly sealed container for up to one month and thaw overnight in the fridge.
Reheating
To reheat, I recommend warming in a skillet over medium-low heat to help crisp the potatoes back up—add a splash of oil if needed. Avoid microwaving if possible, as it can make the potatoes mushy.
FAQs
-
Can I use cold-smoked salmon instead of hot-smoked salmon?
Yes, you can! Cold-smoked salmon will give a milder smoke flavor and a silkier texture. Just be aware that it might blend in more softly with the other ingredients, so you can consider adding a little extra horseradish or mustard to maintain the zip.
-
What if I don’t have Yukon gold potatoes?
You can substitute with red potatoes or russets, but Yukon golds are best for their creamy interior and ability to crisp without becoming too dry or mealy. If using russets, be sure to watch your cooking time closely as they can break down more easily.
-
Is this recipe good for sharing at brunch?
Absolutely! This smoked salmon hash recipe serves 4-6 people and looks lovely on a brunch spread. Pair it with some eggs, fresh fruit, and pastries, and you’ll have a crowd-pleaser on your hands.
-
Can this recipe be made dairy-free?
Yes! You can swap sour cream for a dairy-free alternative like coconut yogurt or a creamy cashew-based substitute. It won’t taste exactly the same but will keep the creaminess and tang that balance the smoked salmon.
Final Thoughts
This Smoked Salmon Hash Recipe has become my go-to whenever I want something that feels both luxurious and down-to-earth. I love how the smoky salmon mingles with crispy potatoes and bright herbs—it’s like a cozy hug on a plate. If you’re looking to impress yourself or your guests with minimal effort and maximum flavor, give this recipe a try. I’m confident you’ll make it a staple in your cooking rotation, just like I did!
Print
Smoked Salmon Hash Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Smoked Salmon Hash is a flavorful and hearty dish perfect for breakfast, brunch, lunch, or dinner. It features tender Yukon gold potatoes cooked until golden and combined with a creamy mixture of hot-smoked salmon, sour cream, horseradish, Dijon mustard, fresh chives, and parsley. The dish is finished with a squeeze of lemon and served with extra sour cream, making for a unique and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
- 1 cup chopped onion
- 4 ounces hot-smoked salmon, broken into flakes
Mix-Ins and Garnishes
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives or green onion greens
- 1 tablespoon minced fresh parsley
- Salt and black pepper to taste
- Lemon wedges and extra sour cream for serving
Instructions
- Heat the Oil and Cook Potatoes: Heat the extra virgin olive oil in a large cast iron frying pan over medium heat. Add the diced Yukon gold potatoes and chopped onions, stirring to coat them evenly with the oil. Spread the potatoes and onions in an even layer in the pan and sprinkle lightly with salt. Cook, scraping and turning the potatoes every 2-3 minutes with a metal spatula, until they are mostly browned and cooked through, about 15-20 minutes.
- Prepare the Salmon Mixture: While the potatoes cook, gently combine the hot-smoked salmon flakes, sour cream, prepared horseradish, Dijon mustard, chopped chives, and minced fresh parsley in a bowl. Mix until all ingredients are well blended.
- Combine and Warm Through: When the potatoes are done cooking, turn off the heat. Fold the salmon mixture into the potatoes until fully combined. Season with salt and black pepper to taste. Allow the hash to rest in the warm pan for 5 minutes so the residual heat can warm everything evenly.
- Serve and Garnish: Sprinkle the hash with a little fresh lemon juice if desired and serve with extra sour cream on the side. This hash pairs wonderfully with runny eggs for a complete meal.
Notes
- This hash is a versatile dish perfect for any meal of the day from breakfast to dinner.
- The Yukon gold potatoes provide a buttery texture that complements the smoky salmon perfectly.
- Using a cast iron pan helps achieve a nice golden crust on the potatoes.
- Adjust the amount of horseradish to your preferred level of heat and tang.
- Serve with runny eggs for added protein and indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 3 g
- Sodium: 471 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 7 mg
