Salmon Potato Breakfast Hash with Dill Cream

A new take on breakfast: crispy potatoes with savory salmon, topped with horseradish dill cream

Disclosure: This recipe and post is sponsored by Alaska Seafood. Find out more about the wild, natural, and sustainable seafood Alaska has to offer at WildAlaskaSeafood.com. 

If you’re looking for a way to update your breakfast routine on the weekend (or during work from home), you’ll love this bowl of crispy smashed potatoes, sautéed onion and celery, paired with savory salmon and dill cream. A hearty breakfast (or a great lunch or dinner), it’s just one way to use a smart, high quality protein pantry staple: canned salmon (see our three ways to use canned salmon to get inspired).

When you go to pick up your canned salmon, make sure it’s from Alaska. Alaska seafood is guaranteed to be responsibly caught (it’s in the state constitution), and because fisheries management is done so well, it’s also guaranteed to be safe and healthy. 

Since Alaska salmon is such a good heart healthy protein, this recipe will be a favorite if you’re looking to help increase your ‘good’ cholesterol numbers, decrease blood pressure, and reduce risk of heart disease. 

Alaska Salmon Potato Breakfast Hash with Dill Cream

INGREDIENTS

1 pound baby Yukon gold potatoes 

1/3 cup diced lardons or thick cut bacon

1/2 cup chopped white or yellow onion

1/4 cup diced celery 

1, 6 oz can of Alaska salmon, boneless, skinless, drained

1/4 cup sour cream

1/4 teaspoon horseradish

1 teaspoon dijon mustard

3 Tablespoons chopped fresh dill

Salt and pepper to taste

2 tablespoons capers  

DIRECTIONS

1. Bring water to a boil in a large pot. Add potatoes. Cook until fork tender about 7 minutes. Drain potatoes, cut half. Smash half using the palm of your hand against a flat metal pancake turner on a cutting board. 

2. In a large cast iron skillet over medium high heat, cook lardons or bacon until crispy. Remove and set aside. 

3. In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about 5 minutes until soft.

4. Remove and add potato halves, cut side down. Cook over medium high heat until browned and crisp, about 5 minutes. 

5. Add salmon to warm through. Add back in lardons, celery and onion. Toss to combine. Plate. 

6. In a small bowl, mix together, horseradish, sour cream, and dill. Dollop around bowl with potatoes and salmon.

7. Top with capers. Serve immediately.