Smoked Salmon Hash

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 This recipe is perfect for lightening up a heavy brunch. You can replace the potatoes with avocado or cucumber and make a lighter version if you like.


Smoked Salmon Hash


Ingredients

2 tbsp. tablespoon vegetable oil

1 small onion, chopped

2 cups potatoes, cooked and cut into about 1 cm dice

125 g smoked salmon, diced

¼ cup of milk or cream

1 C. chopped fresh dill or tarragon

   salt and pepper to taste

4 poached or fried eggs

   freshly ground black pepper

Preparation

Heat the oil in a large nonstick skillet. Add the onions and cook for about 4 minutes or until golden brown.

Add the potatoes. Cook them for a few minutes, crushing them lightly, then continue cooking until lightly browned. Add the milk and heat.

Stir in the salmon and dill, remove from the heat, and season with S&P to taste.

Divide the potato mixture between four plates and top with a poached or fried egg. Give the eggs a turn of the pepper mill.


Smoked Salmon Hash


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