Smoked Salmon Hash With Chive Sour Cream

Smoked Salmon Hash with Chive Sour Cream is a delightful and flavorful dish that combines the richness of smoked salmon with crispy potatoes and a tangy sour cream topping. It is a perfect option for brunch or a satisfying breakfast.

To create this delicious hash, start by sautéing diced red potatoes, onion, and green bell pepper in olive oil until they turn golden brown and tender. This cooking process adds a nice texture and flavor to the dish. Seasoning with salt and pepper enhances the taste of the potatoes and vegetables. While the potatoes are cooking, prepare the chive sour cream by combining sour cream, fresh chives, lemon juice, Dijon mustard, salt, and pepper. This creamy and zesty mixture adds a refreshing element to the dish and complements the smoky flavor of the salmon. Once the potatoes are tender, gently fold in the hot-smoked salmon flakes and the remaining lemon juice. Heat the mixture until the salmon is heated through. The combination of the smoky salmon, crispy potatoes, and flavorful vegetables creates a harmonious blend of textures and tastes. To serve, transfer the smoked salmon hash to plates and garnish with additional chopped chives. Top each portion with a dollop of the chive sour cream, adding a creamy and tangy element to the dish. The contrasting flavors and textures make this hash a satisfying and delicious meal.

Smoked Salmon Hash with Chive Sour Cream is a versatile dish that can be enjoyed for breakfast, brunch, or even as a light dinner. Its combination of savory flavors and creamy accents make it a standout dish that is sure to impress.

SERVES: 4

INGREDIENTS:

• 2 Tbs. extra-virgin olive oil
• 3 large red potatoes (about 1 1/2 lb.), cut into 1/2-inch dice
• 1 small yellow onion, roughly chopped
• 1 small green bell pepper, stemmed, cored, seeded, and finely chopped
• Kosher salt and freshly ground black pepper
• 2/3 cup sour cream
• 2 Tbs. thinly sliced fresh chives
• 1 1/2 Tbs. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 14 oz. hot-smoked salmon fillet, skinned and broken into large flakes (about 1 cup)

INSTRUCTIONS:

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until golden brown, about 10 minutes. Reduce the heat to medium and continue cooking until the potatoes are tender, about 15 minutes more; season to taste with salt and pepper.
2. Meanwhile, combine the sour cream, 1 Tbs. of the chives, 1/2 Tbs. of the lemon juice, the mustard, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl and stir well; set aside.
3. When the potatoes are tender, gently fold in the salmon and the remaining 1 Tbs. lemon juice and continue cooking until heated through, about 2 minutes more. Transfer the hash to plates. Garnish with the remaining 1 Tbs. chives and serve with a dollop of the chive sour cream.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 10G PROTEIN | 32G CARB | 15G TOTAL FAT | 5G SAT FAT |
  7G MONOFAT | 1.5G POLY FAT | 20MG CHOL | 1,030MG SODIUM | 4G FIBER

NOTE:

• If you’re in the mood for “breakfast for dinner,” serve this with a fried or poached egg on top. A fresh spinach salad makes a good side.