Smoked Salmon Hash

Smoked Salmon Hash

Smoked Salmon Hash

Yield: Serves 6


2 lbs. potatoes, peeled, diced and soaked in water for 20 min.
2 Tbsp. clarified butter
2 Tbsp. vegetable oil
Kosher salt and freshly ground pepper
½ lb. hot smoked salmon, shredded into bite-sized pieces
1/3 cup red onion, minced
¼ cup crème fraiche
2 Tbsp. capers, drained
1 Tbsp. prepared horseradish
1 Tbsp. whole grain mustard
6 large eggs
1 Tbsp. fresh dill, chopped
1 Tbsp. chives, chopped


Oven Temperature: 550-580 degrees

Flame Height: 3

Drain the potatoes and dry them well.  Toss in a bowl with the butter and oil.

 Heat a wide, shallow sauté or paella pan in the center of the oven for 2 minutes.  Pour in the potatoes and cook for 4 minutes.  Rotate pan 180 degrees and cook for 4 more minutes.  Stir.  Cook another 6 minutes or so, rotating pan halfway through.  Season with salt and pepper.

Mix salmon, onion, crème fraiche, capers, horseradish and mustard in a bowl and then fold the potatoes in.  Return all to the pan.  Make 6 little nests in the hash and crack an egg into each one.  Tent with foil and cook in the center of the oven for 2 – 3 minutes.  Rotate 180 degrees and cook until done to your liking.

Sprinkle with dill and chives and serve at once.

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