Smoked Salmon Hash - Heathman Hotel Recipe

Name: Smoked Salmon Hash - Heathman Hotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes (about 7 medium); 1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon); 1 small red onion, minced; 1 tablespoon prepared horseradish; 1 tablespoon whole grain mustard; 1/4 cup capers, drained; fresh ground black pepper; 2 tablespoons butter; 2 tablespoons vegetable oil; Poached Eggs (optional); 1 tablespoon vinegar (any kind); salt; 8 large eggs; sour cream, thinned with heavy cream

Servings: persons

2 lbs potatoes (about 7 medium)
1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon)
1 small red onion, minced
1 tablespoon prepared horseradish
1 tablespoon whole grain mustard
1/4 cup capers, drained
fresh ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
Poached Eggs (optional)
1 tablespoon vinegar (any kind)
salt
8 large eggs
sour cream, thinned with heavy cream

1
Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
2
Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
3
Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
4
To Make the Poached Eggs (Optional):
5
Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
6
Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 lbs potatoes (about 7 medium), 1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon), 1 small red onion, minced, 1 tablespoon prepared horseradish, and more.

Yes, Smoked Salmon Hash - Heathman Hotel 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.

Smoked Salmon Hash - Heathman Hotel

How did you like this recipe?

Frequently Asked Questions