Smoked Salmon Hash Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold salted water. Bring to a simmer and cook 6–8 minutes until just tender when pierced but not falling apart. Drain well and let steam-dry in the colander for 5 minutes.

Crisp potatoes

Heat a large skillet over medium-high heat. Add olive oil and butter until foaming. Add the par-cooked potatoes in a single layer (work in two batches if needed). Let potatoes sear without stirring for 3–4 minutes to develop a brown crust, then toss/flip and continue to cook, stirring occasionally, 6–8 minutes until golden and crisp on most sides.

Add aromatics & peppers

Reduce heat to medium. Push potatoes to one side and add diced onion and tri-pepper mix to the cleared area with a pinch of salt. Cook 3–4 minutes until peppers soften and onion becomes translucent. Stir in minced garlic and smoked paprika and cook 30 seconds until fragrant.

Finish hash with salmon

Gently fold flaked smoked salmon into the potato-pepper mixture and warm through 1–2 minutes — avoid overcooking to keep salmon tender. Adjust seasoning with kosher salt and black pepper. Stir in chopped chives or green onion greens. Remove from heat and keep warm until plating.

Prepare double boiler

Set a heatproof bowl over a pot of simmering (not boiling) water making sure the bowl bottom doesn't touch the water. Reduce heat to low-medium so the steam is gentle.

Whisk yolks

In the bowl, whisk the egg yolks with lemon juice and the 1/2 tsp vinegar (or a splash of water) until slightly thickened and pale. Whisk continuously while the mixture gently warms for 1–2 minutes.

Emulsify with butter

Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is thick and glossy. If sauce gets too hot or thick, remove bowl from heat briefly and whisk to cool slightly.

Season with chipotle

Whisk in the minced chipotle and a small amount of adobo sauce to taste. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust lemon, chipotle or salt as desired. Keep warm over very low heat or in a thermos; do not reheat to boiling.

Bring poaching water to temperature

In a shallow wide saucepan, bring 6 cups of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 teaspoon white vinegar to help the whites set if desired.

Poach eggs

Crack each egg into a small ramekin or cup. Swirl the simmering water gently to create a slight vortex and slip the first egg into the center; repeat for the second egg. Poach 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and transfer to a paper towel-lined plate to drain briefly.

Divide the warm salmon hash between two plates (or one large serving plate). Make two shallow wells in the hash and gently place one poached egg on each well.

Spoon 2–3 tablespoons of warm chipotle hollandaise over each egg so it cascades onto the hash. Drizzle each plate with about 1/2 tablespoon chili oil (adjust to heat preference).

Garnish with additional sliced green onions, microgreens or baby arugula if using, a pinch of flaky sea salt and freshly ground black pepper. Serve immediately.