I’m not feeling super chatty today but I do have a cute picture of my girls with giant cacti from our spring break trip. Let’s just say after the drive to Arizona and back home to Oregon I’m enjoying my quiet time.
I also have a great recipe for you! This smoked salmon hash was a huge hit with my family. My girls especially loved the lemon dill sour cream on top.
I find it doesn’t take long to cook the diced potatoes in a hot skillet so I don’t parboil them but you certainly can if you want. Or, if you have leftover boiled potatoes they are perfect chopped up in a hash, just cook your onion first before adding them.
Here in the Pacific Northwest, we love our hot smoked salmon and that’s what I’m using in this recipe. Its flaky texture lends itself to reheating far better than a cold smoked salmon or lox. If you aren’t familiar with the different types of smoked and cured salmon this Epicurious article might help.
Smoked Salmon Hash
( 4 servings)
1 pound of baby red/white potatoes
1/2 large yellow/white onion (about 1 cup)
2 – 3 tablespoons extra virgin olive oil
1/8 teaspoon kosher salt (approximately)
freshly ground black pepper
10 – 12 stalks asparagus (should yield about 1 cup)
4 ounces smoked wild salmon
*I’m showing pan-fried eggs but feel free to prepare them any way you want. You could poach them, soft-boil them or even scramble them. It’s your hash.
lemon dill sour cream
1/3 cup sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill or 1 tablespoon fresh dill
1/4 teaspoon dried parsley flakes or 1/2 tablespoon fresh parsley
pinch of kosher salt
freshly ground black pepper
Begin preheating a large, heavy skillet (I use cast iron) on the stove on medium-high heat.
Rinse and scrub one pound of baby potatoes. (I like the ones from Little Potato Company I get at Costco.)
Peel and dice one half of an onion.
Dice the potatoes. One baby potato should be cut in quarters or in sixths if it’s on the bigger side.
Add enough extra virgin olive oil to generously cover the bottom of the skillet.
Allow the oil to heat for a minute then add the onions and potatoes. Stir with a spatula to coat the vegetables in olive oil.
Add kosher salt and freshly ground pepper (A few turns of the grinder is fine, you can add more when you plate the hash.).
Allow the potatoes and onions to cook over medium heat, stirring occasionally so they don’t stick, while you prepare the rest of the ingredients.
make the lemon dill sour cream
Simply place all of the ingredients in a small bowl and stir with a fork or small whisk. (Don’t forget to stir those potatoes and onions on the stove!) Taste it to see if it needs more salt or seasoning. Set aside.
Next, rinse and dry the asparagus. Chop it in pieces about 2-inches long and discard the tough, woody bottoms of the stalks.
Make sure the smoke salmon is unwrapped and ready to go. Break it up in small, flaky pieces.
Keep stirring the potatoes and onions. They should be starting to get soft by now. Test a small bite of potato to see if it’s cooked through. If not, continue cooking.
Once the potatoes are cooked through, add the asparagus and smoked salmon. Stir to combine all the ingredients and turn the heat down to low while you cook the eggs. You basically just want to keep it warm at this point, the asparagus will cook quickly.
Cook the eggs
Get a small nonstick saute pan ready to cook the eggs.
Turn on the stove to medium/high heat. Don’t let the pan preheat long, less than a minute, because the nonstick coating can release toxins if it gets too hot.
Spray pan generously with cooking spray before carefully adding the eggs to the pan. Throw a pinch of salt and pepper on top.
It’s okay if you break a yolk or two. Eggs are hard to cook. Even my brother the chef says so.
Try not to throw them on the floor though.
Once the whites are cooked on the bottom, go ahead and flip the eggs in the pan or carefully turn them with a silicone spatula.
Once flipped, cook them for another 15 – 30 seconds for over-easy eggs. If you like the yolk cooked more (as I do), turn the heat down to low and allow them to cook until the yolk feels almost firm when pressed with your fingertip.
Place one-quarter of the smoked salmon hash mixture on a large plate. Slide the eggs over it and place a dollop of lemon dill sour cream on top. Repeat with the next three servings, cooking the eggs to order (over-easy, over-medium, or over-hard).
Garnish with a little more dill and a slice of lemon if you like.
“Patience is the calm acceptance that things can happen in a different order than the one you have in mind.”