Smoked Salmon Hash* Gf Recipe

Prepare pan and potatoes

Heat a large heavy skillet over medium‑high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. Once butter foams, add 2 cups diced Prep's potatoes in a single layer. Let them sit undisturbed 3–4 minutes to develop color.

Toss and continue to cook the potatoes, letting them brown on all sides, 6–8 minutes total. Reduce heat if they start to burn. You want a crisp exterior and tender interior.

Add the minced shallot and 1 minced garlic clove to the skillet and cook 1–2 minutes until fragrant and translucent, stirring frequently to prevent burning.

Stir in 1 cup roasted mixed vegetables. Cook 2–3 minutes, pressing and turning the mixture so vegetables warm through and get a little caramelization. Season the hash with 3 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting if needed.

While hash cooks, place 4 oz sliced smoked salmon in a bowl. Toss gently with 1 tbs fresh lemon juice to brighten flavor. Set aside at room temperature to avoid over‑cooking when added to warm hash.

When hash is finished, remove the skillet from heat briefly and fold the salmon and 1 tbs capers into the hash just to warm the salmon slightly — do not over‑cook; smoked salmon should stay tender. Reheat only until salmon is warm but not cooked through.

Sprinkle 2 tbs chopped chives and 1 tsp everything bagel seasoning over the finished hash just before plating.

In a small bowl, whisk together 0.333 cups sour cream, 1 tbs prepared horseradish, 0.5 tsp lemon zest, 0.5 tsp lemon juice, 0.25 tsp salt and 0.125 tsp black pepper until smooth. Taste and adjust horseradish or lemon for more heat or brightness.

Refrigerate until ready to serve. The sauce can be made ahead and kept chilled for up to 1 day.

Cook over‑easy eggs

Use a nonstick skillet over medium heat and add 1 tbs unsalted butter. Once butter is hot and foaming, crack 2 large eggs into the pan spaced slightly apart. Cook undisturbed 2–3 minutes until whites are mostly set.

Season the eggs with 0.125 tsp salt and 0.125 tsp black pepper. Gently flip each egg with a spatula and cook 20–30 seconds for a runny yolk (longer for medium set yolk). Remove from heat and keep warm.

Assemble

Divide the warmed hash between two plates. Top each portion with the warm smoked salmon and a generous spoonful (about 2 tbs) of creamy horseradish. Place one over‑easy egg on top of each hash portion.

Finish plates with a sprinkle of chopped chives, a pinch of everything bagel seasoning, and a lemon wedge on the side. Serve immediately so yolk runs into the hash when cut.