Recipe: Smoked salmon hash

Over the past few years we have created the tradition of going to  Lake Crescent Lodge for our anniversary. I love everything about the place, but one of the highlights is the food. On one of our first trips I had an omelette for breakfast that was stuffed with smoked salmon, sweet peppers, and cream cheese and served with a side of O’Brien potatoes. It was magnificent, and when we came home and found ourselves inundated with home-smoked salmon from friends and coworkers (was it an unusually good year for salmon?) I decided to re-create it to make use of this bounty. And let me tell you, having made this with both home-smoked and store-bought, they are both good, but the home-smoked stuff makes it great. It tends to be flakier, saltier, and smokier, which gives it real punch.

This is an any-meal dish. Breakfast, brunch, lunch, dinner. All of the above. I make it in the oven but you could totally convert this to a stovetop dish if you steamed or boiled the potatoes first.


Here’s how I eat it for dinner: with a little heated cream chese and some fresh chives and a simple salad of spring greens with a dijon vinaigrette.


Here’s how Matt eats it for dinner: with a liberal sprinkling of shredded cheddar and a bowl of cottage cheese. (Hot sauce not shown.)


And here’s how I eat the leftovers for breakfast, reheated in the microwave, with a fried egg and half an avocado and a little too much cream cheese.

Smoked salmon hash

  • Servings: 2-4 depending on gluttony
  • Print
2 large waxy potatoes, such as Yukon Golds
2 sweet bell peppers
1/2 one yellow onion
6 cloves garlic
1/2 lb hot-smoked salmong (not lox)
olive oil
salt & pepper
optional: cheese
  1. Preheat the oven to 400 degrees F.
  2. Chop potatoes, peppers, onion, and salmon into 1/2″ pieces. Roughly dice garlic into 1/8-1/4″ bits. Combine all vegetables on a parchment-covered jelly roll pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix well.
  3. Roast for 40 minutes, stirring once. 10 minutes before vegetables are done, add salmon.
  4. When plating, you may sprinkle the cheese of your preference over the top, which should melt a little by the time you stick a fork in it.
— Amanda

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