Hash*gf Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment or lightly oil it.

Toss the diced potatoes, red bell pepper, red onion and halved cherry tomatoes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on the prepared baking sheet so pieces have room to roast rather than steam.

Roast for 20–25 minutes, tossing once halfway through, until potatoes are tender and edges are golden-brown and caramelized. Remove from oven and set aside in a bowl; keep any pan drippings for the hash step.

While the vegetables roast, whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tbs prepared horseradish and 1 tbs fresh lemon juice in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and add a little more horseradish if you want more heat. Refrigerate until ready to serve.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter is foaming, add the chopped shallot and cook 1–2 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds more until fragrant, taking care not to burn.

Add the roasted vegetables and potatoes to the pan in an even layer. Press down lightly with a spatula and let sit undisturbed 2–3 minutes to develop a crisp crust. Stir or flip sections and let cook another 2–3 minutes until you have several golden-brown, crispy bits. If the pan is dry, add a teaspoon more oil.

Sprinkle 1 tbs everything bagel seasoning over the hash and toss to distribute. Adjust seasoning with salt and pepper to taste. Remove the pan from the heat.

Tear or roughly chop the smoked salmon into bite-sized pieces. Gently fold the smoked salmon into the warm hash so it warms slightly but does not cook through (residual heat is sufficient).

Toss the trimmed watercress with a squeeze of lemon wedge to perk it up, then fold most of the watercress into the hash just before plating so it wilts slightly; reserve a small handful for garnish.

Divide the hash between plates (or serve family-style). Dollop 1–2 tbs of the creamy horseradish on each portion, or pass it on the side. Sprinkle the reserved fresh parsley and the extra 1/2 tsp everything bagel seasoning over the top.

Garnish with the remaining watercress and a lemon wedge. Serve immediately while the hash is warm and crisp.