Smoked Salmon Breakfast Hash

How to Make Smoked Salmon Breakfast Hash

1. 1

   Step 1: Parboil the potatoes

   Place the cubed Yukon Golds in a medium pot, cover with cold water, add the kosher salt, and bring to a simmer. Cook until just tender when pierced with a fork, about 8–10 minutes, then drain well and let steam-dry for a minute so excess moisture evaporates.

   For this step

   • 1 1/2 lbYukon Gold potatoes, peeled and cut into 1/2-inch cubes
   • 1 tspKosher salt (for boiling and seasoning)
   
2. 2

   Step 2: Sauté the aromatics

   Heat a large, heavy skillet over medium heat and add the olive oil. Add the sliced red onion and diced red bell pepper and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumRed onion, thinly sliced
   • 1 mediumRed bell pepper, seeded and diced
   
3. 3

   Step 3: Crisp the potatoes

   Increase the heat to medium-high and add the drained potatoes to the skillet, spreading them in an even layer. Let them cook, undisturbed, for 3–4 minutes to develop a golden crust, then stir and continue cooking until most pieces are crisp and golden, about 6–8 minutes more. Taste and adjust seasoning with a little extra salt if needed.
   
4. 4

   Step 4: Fold in smoked salmon and finish

   Reduce heat to medium-low and gently fold the torn smoked salmon into the potatoes and vegetables, warming it through for 1–2 minutes (do not overcook). Remove from heat, squeeze the fresh lemon juice over the hash and sprinkle with chopped chives; toss gently to combine.

   For this step

   • 6 ozSmoked salmon, torn into bite-sized pieces
   • 1 tbspFresh lemon juice
   • 2 tbspFresh chives, thinly sliced
   
5. 5

   Step 5: Cook eggs and serve

   Fry or poach the eggs to your liking while the salmon is warming—runny yolks are especially nice here. Divide the hash among plates, top each portion with an egg, and finish with an extra pinch of chives and a lemon wedge on the side.

   For this step

   • 4 largeLarge eggs (for frying or poaching to serve on top)
   

1. Place the cubed Yukon Golds in a medium pot, cover with cold water, add the kosher salt, and bring to a simmer. Cook until just tender when pierced with a fork, about 8–10 minutes, then drain well and let steam-dry for a minute so excess moisture evaporates.
2. Heat a large, heavy skillet over medium heat and add the olive oil. Add the sliced red onion and diced red bell pepper and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.
3. Increase the heat to medium-high and add the drained potatoes to the skillet, spreading them in an even layer. Let them cook, undisturbed, for 3–4 minutes to develop a golden crust, then stir and continue cooking until most pieces are crisp and golden, about 6–8 minutes more. Taste and adjust seasoning with a little extra salt if needed.
4. Reduce heat to medium-low and gently fold the torn smoked salmon into the potatoes and vegetables, warming it through for 1–2 minutes (do not overcook). Remove from heat, squeeze the fresh lemon juice over the hash and sprinkle with chopped chives; toss gently to combine.
5. Fry or poach the eggs to your liking while the salmon is warming—runny yolks are especially nice here. Divide the hash among plates, top each portion with an egg, and finish with an extra pinch of chives and a lemon wedge on the side.