Smoked salmon hash has a delightful combination of smoked salmon, potatoes, onions, bell peppers, horseradish, mustard, and a few other ingredients. It’s great served alone or with fruit or scrambled eggs. (Thanks to Dwayne Dickerson for this recipe!)
Smoked salmon from the Honey Smoked Fish Company is one of my favorite ingredients. I use it in soups, appetizers, entrees and side dishes, including this delicious breakfast dish.
It’s a rare visit to Costco when I don’t pick up at least one package of the Original Smoked Salmon. You can also find it in grocery stores like Whole Foods and Safeway, at least in Colorado. Once when we were in the Northwest — the source of so much delicious Pacific salmon — I couldn’t find any. I tried other brands of smoked salmon, but it all made me eager to back to Colorado so I could restock with Honey Smoked Salmon. It’s sold at various locations across the US. Check out their website for stores and other recipes.
Active time: 20 minutes
Total time: 20 minutes
- Nothing special for this one
Serves 2 to 3
- 1/2 lb smoked salmon, torn into bite-sized pieces
- 2 tbsp olive or avocado oil, more if needed
- 5 baby potatoes or 1 medium sweet potato, cut into bite-size pieces
- 1 small onion, chopped
- 1/2 green bell pepper, diced
- 2 tbsp capers, drained
- 1/4 cup light sour cream
- 2 tbsp prepared horseradish
- 1 tbsp whole or coarse grain Dijon mustard
- Salt and pepper to taste
Sauté potatoes over medium-high heat for about 15 minutes, then add onion and bell pepper until potatoes are golden brown. Mix salmon, capers, sour cream, horseradish and mustard in a bowl. Stir in the salmon mixture and cook until heated.