Smoked Salmon Hash with Sunny Side Up Eggs Recipe

Name: Smoked Salmon Hash with Sunny Side Up Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for deep frying; 2 large Idaho potatoes, peeled and cut into small dice; Salt; Freshly ground black pepper; 1 tablespoon olive oil; 1/2 cup minced yellow onions; Pinch cayenne pepper; 2 teaspoons minced garlic; 8 ounces hot-smoked salmon, flaked; 1/4 cup bacon drippings, or 2 tablespoons vegetable or olive oil and 2 tablespoons butter; 4 large eggs; 1 tablespoon snipped fresh chives

Servings: persons

Vegetable oil, for deep frying
2 large Idaho potatoes, peeled and cut into small dice
Salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 cup minced yellow onions
Pinch cayenne pepper
2 teaspoons minced garlic
8 ounces hot-smoked salmon, flaked
1/4 cup bacon drippings, or 2 tablespoons vegetable or olive oil and 2 tablespoons butter
4 large eggs
1 tablespoon snipped fresh chives

1
In a large, heavy pot or an electric fryer, heat the vegetable oil (about 4 inches) to 360 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes.
2
Drain on paper towels.
3
Season with salt and black pepper.
4
Heat the olive oil in a large saute pan over medium heat.
5
Add the onions, season with salt and cayenne, and cook, stirring, for 2 minutes.
6
Add the garlic and the salmon.
7
Season with salt and cayenne and cook, stirring, for 1 minute.
8
Add the potatoes, season with salt and cayenne, and cook for 2 to 3 minutes, stirring gently.
9
Set aside and keep warm while you prepare the eggs.
10
Heat a very large nonstick skillet over medium-low heat.
11
When hot, add the bacon drippings and heat until hot, 1 to 2 minutes.
12
Add the eggs, 1 at a time, taking care not to break the yolks, and cook, undisturbed, until the white is set and the yolk is still runny, 2 to 3 minutes.
13
Season the eggs with salt and black pepper, to taste.
14
(If you wish the top of the eggs to be well-cooked, gently spoon some of the bacon drippings over the tops of the eggs as they cook.)
15
When ready to serve, spoon the salmon hash evenly among the centers of 4 plates.
16
With a slotted spatula, lift the eggs out of the skillet, 1 at a time, and divide them among the plates, laying them gently over the top of the hash.
17
Garnish with chives and serve immediately.

481

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: Vegetable oil, for deep frying, 2 large Idaho potatoes, peeled and cut into small dice, Salt, Freshly ground black pepper, and more.

Yes, Smoked Salmon Hash with Sunny Side Up 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!

Smoked Salmon Hash with Sunny Side Up Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions