Smoked Salmon Hash with Chive Sour Cream

Smoked Salmon Hash with Chive Sour Cream
Photo by Scott Phillips


  • One 4-oz. hot-smoked salmon fillet, skinned and broken into large flakes (about 1 cup)
  • 3 large red potatoes (about 1-½ lb.), cut into ½-inch dice
  • 1-½ Tbs. fresh lemon juice
  • ½ tsp. Dijon mustard
  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, roughly chopped
  • 2 Tbs. thinly sliced fresh chives
  • + 3 more ingredients
    • 2/3 cup sour cream
    • Kosher salt and freshly ground black pepper
    • 1 small green bell pepper, stemmed, cored, seeded, and finely chopped

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 m...

View full recipe at Fine Cooking


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