Smoked Salmon Hash Recipe

Prep potatoes and aromatics

Wash the red potatoes and cut into 1/2-inch dice (leave skin on). Peel and finely chop the yellow onion. Mince the garlic. Zest half a lemon and squeeze the juice; reserve separately.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 1–2 minutes.

Sauté potatoes

Heat a large heavy skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, add the drained potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir/turn and continue cooking 4–6 minutes until most pieces are golden and crisp. Reduce heat to medium.

Add onion and garlic

Add the chopped onion to the skillet with the potatoes and cook 5–6 minutes, stirring occasionally, until onion is translucent and beginning to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Finish hash

Tear or roughly chop the smoked salmon into bite-sized pieces and fold into the potatoes along with the rinsed capers, chopped dill, lemon zest and 1/2 tsp black pepper and 3/4 tsp salt. Gently fold just until salmon is warmed through (1–2 minutes). Taste and add lemon juice (from reserved half lemon) as needed to brighten. Keep warm on the lowest heat while you make hollandaise.

Prepare a double boiler

Bring a small pot of water to a gentle simmer. Use a heatproof bowl that will sit on top of the pot without touching the water (or use a double boiler). Reduce heat so water is barely simmering.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tsp cold water, 1 tbsp lemon juice and 1/2 tsp Dijon mustard until combined and slightly thickened.

Cook and emulsify

Place the bowl over the simmering water (off direct contact). Continuously whisk the yolk mixture while slowly drizzling in the warm melted butter (about 1 tbs at a time at first, then a steady thin stream) until the sauce thickens and becomes glossy. Total whisking time 4–6 minutes. If sauce becomes too thick, whisk in a few drops of warm water. If it begins to separate, remove from heat and whisk vigorously or add a teaspoon of warm water to bring back together.

Season hollandaise

Remove from heat and whisk in 1/4 tsp salt, a pinch of cayenne (or a drop of hot sauce) and more lemon juice to taste (up to 1/2 tbsp additional). Keep warm (not hot) until ready to serve.

Divide the smoked salmon hash among 4 plates (or 2–3 if serving large portions). Spoon or drizzle warm hollandaise evenly over each portion — about 2 tbs per serving (adjust to taste).

Garnish each plate with microgreens or extra chopped dill, a few cracks of black pepper, a few capers if desired, and serve with lemon wedges on the side.

Serve immediately so the hollandaise remains warm and the potatoes stay crisp.