Description
If you are a smoked salmon lover, this is the breakfast hash recipe for you! The smoky fish melds with sautéed potatoes and fresh dill for a dish that would be great for breakfast, lunch or dinner.
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 1 Tablespoon Vinegar
- 2 pounds Russet Potatoes, Cut Into 1/2-inch Dice
- 3 Tablespoons Plus 2 Teaspoons Olive Oil, Divided
- 1 Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- 4 ounces, weight Smoked Salmon, Broken Into Pieces
- 2 Tablespoons Minced Fresh Dill
Preparation
Bring a large saucepan of lightly salted water to a boil over high heat. Stir in the vinegar. Add the russet potatoes and cook until just tender, 8–10 minutes. Drain.
Heat 2 teaspoons of olive oil in a large skillet (preferably cast-iron) over medium heat. Add the onions and cook, stirring occasionally, until the onions are starting to brown. Stir in the garlic and cook for 30 seconds. Transfer the onion mixture to a bowl and set aside.
Turn the heat to medium-high, add remaining 3 tablespoons of olive oil to the skillet and stir in the drained potatoes. Cook, stirring occasionally, until the potatoes are browned and cooked through, 15–20 minutes. Season with salt and pepper.
If the potatoes start to burn while cooking, turn the heat to medium. Stir the cooked onions into the potatoes, and add the smoked salmon and dill.
Stir to combine. Serve.
