Smoked Salmon and Potato Hash with Poached Eggs

Name: Smoked Salmon and Potato Hash with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small diced potatoes, blanched; 2 cups flaked smoked salmon; 1/4 cup small diced onions; 2 tablespoons minced shallots; 1 teaspoons minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon chopped chives; 2 teaspoons fresh lemon juice; 1 large egg; 2 tablespoons half-and-half; 1/2 teaspoon white vinegar; 1/2 teaspoon salt; 4 whole eggs; 2 tablespoons chopped chives; 2 long chives; Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup small diced potatoes, blanched
2 cups flaked smoked salmon
1/4 cup small diced onions
2 tablespoons minced shallots
1 teaspoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon chopped chives
2 teaspoons fresh lemon juice
1 large egg
2 tablespoons half-and-half
1/2 teaspoon white vinegar
1/2 teaspoon salt
4 whole eggs
2 tablespoons chopped chives
2 long chives
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
For hash: In a saute pan, heat the olive oil.
2
In a mixing bowl combine the remaining ingredients together and mix thoroughly.
3
Season with salt and pepper.
4
When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.
5
For poached eggs: In a sauce pot, bring 3 cups of water to a boil with white vinegar and salt in a small saucepan over high heat.
6
Crack an egg into a cup and slide the egg gently into the water.
7
Slide another egg into the water.
8
When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes.
9
Gently remove the eggs with a slotted spoon and drain on a paper-lined plate.
10
Repeat with remaining eggs.
11
Spoon the hash in the center of the platter.
12
Place the poached eggs directly on top of the hash.
13
Garnish with chopped chives, long chives and Essence.
14
Combine all ingredients thoroughly and store in an airtight jar or container.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup small diced potatoes, blanched, 2 cups flaked smoked salmon, 1/4 cup small diced onions, 2 tablespoons minced shallots, and more.

Yes, Smoked Salmon and Potato Hash with Poached Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!