Breakfast · 25 min · american

Smoked Salmon and Dill Hash

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Yukon Gold potatoes
• 3 oz Smoked salmon
• 2 Eggs
• 2 tbsp Fresh dill
• 1/4 Red onion
• 1 tbsp Olive oil

Steps

1. Dice the potatoes into 1/2-inch cubes so every piece crisps at the same rate.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Add the potatoes and diced onion; press into an even layer and do not touch for 4 minutes so a crust forms.
4. Flip in sections and cook 8 more minutes until golden and tender when pierced.
5. Crack the eggs over the hash, cover, and cook 3 minutes until the whites just set.
6. Remove from the heat and drape the smoked salmon over the top; the residual heat warms it without cooking it.
7. Scatter dill, season with cracked pepper, and serve.

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