Smoked Salmon Hash with Red Potatoes and Fennel

Name: Smoked Salmon Hash with Red Potatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges; 5 tablespoons bacon drippings (from about 12 bacon slices); 1 1/2 teaspoons fennel seeds; 1 cup chopped onion; 1 cup chopped fennel bulb; 1 red bell pepper, cut into strips; 6 ounces thinly sliced smoked salmon, cut into strips; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh dill; 1 tablespoon distilled white vinegar; 6 to 12 large eggs

Servings: persons

10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
5 tablespoons bacon drippings (from about 12 bacon slices)
1 1/2 teaspoons fennel seeds
1 cup chopped onion
1 cup chopped fennel bulb
1 red bell pepper, cut into strips
6 ounces thinly sliced smoked salmon, cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon distilled white vinegar
6 to 12 large eggs

1
Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl.
2
Season to taste with salt and pepper.
3
Spread potatoes in single layer on heavy large baking sheet.
4
Roast until tender, tossing occasionally, about 55 minutes.
5
Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat.
6
Add onion, chopped fennel and 1 teaspoon fennel seeds.
7
Saute until vegetables are almost tender, about 7 minutes.
8
Add bell pepper and saute until vegetables are tender, about 5 minutes longer.
9
Transfer vegetables to large bowl.
10
Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine.
11
Season to taste with salt and pepper.
12
Transfer hash to platter and tent with foil to keep warm.
13
Add vinegar to large skillet of simmering water.
14
Crack eggs into water.
15
Simmer until eggs are softly cooked, about 3 minutes.
16
Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

632

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 12 ingredients. The key ingredients include: 10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges, 5 tablespoons bacon drippings (from about 12 bacon slices), 1 1/2 teaspoons fennel seeds, 1 cup chopped onion, and more.

Yes, Smoked Salmon Hash with Red Potatoes and Fennel 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!