Smoked Salmon Hash
Smoked salmon hash is a delicious and nutritious alternative to the classic corned beef version. The recipe is adapted from Simply Recipes.
Makes 6 servings
3 tablespoons canola oil (divided)
1 1⁄2 pounds Yukon gold potatoes, peeled and diced into 1⁄4-inch cubes
1⁄2 cup chopped onion
Salt
4 ounces smoked salmon, flaked
3 tablespoons sour cream 1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
2 tablespoons chopped chives
1 tablespoon dried parsley
6 eggs
Pepper
Lemon wedges and extra sour cream for serving Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes.
Heat 2 tablespoons canola oil in a large cast-iron skillet over medium heat. Add potatoes and onion, stirring to coat with oil. Season with salt to taste. Cook potatoes, turning about every 3 minutes and using a spatula to scrape any stuck potato from pan. Cook until potatoes are browned and softened, about 20 minutes.
While potatoes cook, gently combine salmon, sour cream, horseradish, mustard, chives, and parsley in a medium bowl.
In a separate skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook eggs to over-easy or preferred consistency.
Remove potatoes from heat and fold salmon mixture into cooked potatoes. Add salt and pepper to taste. Allow to rest 5 minutes before serving to heat through. Top hash with fried eggs. Serve with lemon wedges and additional sour cream.
Per serving: 252 calories, 20g carbohydrate, 12g protein, 14g fat (3g saturated), 473mg sodium, 3g fiber.