Salmon-Topped Hash

  • Yield: 4 servings


4medium Yukon Gold potatoes
1 red bell pepper, cut into squares
2tablespoons extra-virgin olive oil
1tablespoon unsalted butter
1medium red onion, chopped
1teaspoon minced fresh tarragon
2teaspoons drained capers
1teaspoon kosher salt
1/4teaspoon freshly ground black pepper
1cup cubed, cooked skinned salmon
2tablespoons crème fraiche or low-fat sour cream
1 scallion, chopped, for garnish


  1. Parboil potatoes: Place whole potatoes in boiling water for 6-8 minutes. Cool; slip off skins, grate and set aside.
  2. In a large cast-iron skillet, heat the oil and butter on medium-high heat. Add bell pepper and cook until tender and lightly browned, stirring frequently, 5 to 6 minutes. Add onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the potatoes, tarragon, capers, salt and pepper. Using a spatula, press down on the mixture to crisp the potatoes and cook for about 4 minutes, then flip the hash over to cook the other side.
  3. Slide onto a serving platter and spoon on the cubed salmon. Top with the crème fraiche or sour cream and scallion. Serve immediately.

Recipe by Chef Cat Cora


Get every new post delivered to your Inbox.

Join 302 other followers