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Smoked Salmon Hash

Seafood alternatives: cooked salmon, smoked trout, smoked oysters

Fingerling potatoes have a sweet, nutty flavor and firm texture that makes them great for frying. Mix them with root vegetables and robust smoked salmon and you have the perfect dish for breakfast, holiday brunches or a quick dinner. This hash is tasty alone, but it is fabulous when topped with an egg just like it corned beef cousin.

Ingredients:

• 2 Tbsp. vegetable oil
• 2 1/2 pounds fingerling potatoes, scrubbed well and diced
• 1 cup diced onion
• 1 cup diced carrot
• 1/2 cup diced rutabaga
• 1/2 cup diced parsnip
• 1 clove garlic, minced
• 1/4 tsp. dried sage
• 1/4 tsp. dried thyme leaves
• Salt and freshly ground black pepper
• 8 ounces hot-smoked salmon, skinned and broken into large chunks
• 4 eggs (optional)

Cooking Instructions:

Heat a large skillet over medium-high heat. Swirl in the oil and add the potatoes and onion. Cook, stirring regularly, until the potatoes begin to soften, about 5 minutes. Add the carrot, rutabaga, parsnip and garlic. Sprinkle the sage and thyme evenly over. Reduce the heat to medium and cook, stirring regularly, until the potatoes are tender and brown, about 15 minutes more. Gently scrape the bottom of the pan occasionally to prevent sticking. Season well with salt and pepper. Add the smoked salmon and cook another 2 to 3 minutes, stirring gently, until salmon is evenly distributed and warmed through.

Serve the hash warm, topped with an egg cooked to order if desired.

Servings per recipe: 4

Cal. 383 / Total fat 10g / Sat. 1g / Chol. 13mg / Sdm. 479mg / Carbo. 58g / Prot. 18g / Om-3 .3g