Smoked Salmon Hash
- 1 1/2 lb Yukon Gold Potatoes
- 2 tbsp Olive Oil
- 4 oz Smoked Salmon
- 2 tbsp Capers
- 1 tsp Ground Dill
- 1 tbsp Lemon Juice
- 1
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 5-6 minutes until just barely tender, then drain well.
- 2
Heat 1 tablespoon of the oil or butter in a large skillet over medium-high heat. Add the potatoes in an even layer and cook 8-10 minutes, turning occasionally, until golden and crisp in spots.
- 3
Push the potatoes to one side of the skillet. Add the remaining oil or butter, then add onion. Season with kosher salt, garlic powder, and ground dill, then cook 4-5 minutes until softened.
- 4
Stir everything together and cook 2-3 minutes more so the potatoes finish crisping and the onion picks up a little color.
- 5
Reduce heat to low. Gently fold in the smoked salmon, capers, and lemon juice. Cook just 1 minute, enough to warm the salmon without drying it out.
- 6
Taste and adjust with more salt or lemon juice as needed.
- 7
Serve hot, topped with eggs, creme fraiche or sour cream, and lemon wedges if you like.