Hash of Smoked Salmon Served with a Tangy Lemon-Parsley Dressing
Sizzlin' Smoked Salmon Spuds
Jazz up your brunch game with this innovative take on traditional corned beef hash! Swap out the corned beef for crispy pan-fried potatoes mixed with smoked salmon. Perfect for a Passover breakfast or anytime of the year! This mouthwatering dish is sure to become a crowd favorite.
This recipe was showcased in our Kosher-for-Passover Brunch Recipes.
- Yield: 4 hearty servings
- Difficulty: Child's play
- *Total: 50 minutes
Ingredients (14)
For the zingy vinaigrette:
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 medium garlic clove, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
For the smoky spuds:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 1 teaspoon water
- Kosher salt
- Freshly ground black pepper
- 2 medium shallots, finely chopped
- 6 ounces sliced smoked salmon, cut into bite-sized pieces
Instructions
For the vinaigrette:
- Gather all ingredients in a medium nonreactive bowl, season with pepper, and whisk to combine. Set aside.
For the smoky spuds:
- In a large nonstick frying pan, heat oil over medium heat until shimmering. Stir in potatoes, water, salt, and pepper to coat. Cover with a tight-fitting lid, allowing the potatoes to steam a bit (stirring once halfway through). Cook until just tender and starting to brown on the bottom, roughly 8-10 minutes.
- Sauté shallots until caramelized, and stir in the mixture. Cook uncovered, occasionally stirring, until golden brown on various sides, approximately 10 minutes. Taste and adjust seasoning if needed.
- Take pan off heat, mix in smoked salmon, and spoon onto plates immediately, passing the vinaigrette on the side.
Insights:Looking for a modern twist on traditional hash browns? Try this smoked salmon version! It's perfect for brunch or Passover celebrations. For an extra kick, add some finely chopped jalapeños while cooking, or experiment by incorporating different herbs like dill or chives. To make it more breakfast-like, top with poached eggs and hollandaise sauce. You can also mix in cooked, seasoned rice for a heartier meal reminiscent of kedgeree!
Enjoy your kitchen adventure!
- Mix smoked salmon with crispy pan-fried potatoes for a Passover-friendly version of the popular brunch dish, Sizzlin' Smoky Spuds.
- Pair this mouthwatering Sizzlin' Smoky Spuds recipe with a zingy vinaigrette made from parsley, olive oil, lemon zest, lemon juice, garlic, salt, and pepper.
- Chopped shallots give a delightful taste to the smoky spuds in this Sizzlin' Smoky Spuds recipe, which can be cooked using a creditline showcased in our Kosher-for-Passover Brunch Recipes.
