Nordic Smoked Salmon Potato Hash

Crisp diced red potatoes sautéed with scallions, delicate hot-smoked salmon, capers, fresh dill, and soft-cooked eggs.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 6
• Cuisine: Scandinavian
• Difficulty: Easy

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• one-pot
• sauté
• quick
• fresh
• tangy
• smoky

Ingredients

• 8 ounce smoked salmon (flaked into bite-sized pieces)
• 20 ounce refrigerated diced potatoes
• 2 tablespoon unsalted butter
• 1 bunch green onions (sliced)
• 6 eggs (large)
• 2 tablespoon capers (drained)
• 2 tablespoon fresh dill (chopped)
• 0.25 cup sour cream
• 0.5 teaspoon black pepper (freshly ground)
• 1 whole lemon (cut into wedges)

Instructions

1. Melt unsalted butter in a large skillet over medium-high heat.
2. Add refrigerated diced potatoes and black pepper. Cook undisturbed for 5 minutes until browned and crisp on the bottom.
3. Stir in green onions and capers, cooking for another 2 minutes.
4. Create 6 small wells in the potatoes and crack one of the eggs into each well. Cover skillet with a lid and cook on medium-low for 3 to 4 minutes until egg whites are set.
5. Remove skillet from heat. Scatter flaked smoked salmon and fresh dill across the warm hash.
6. Serve immediately with dollops of sour cream and lemon wedges.

Notes

Add the smoked salmon right at the end off the heat so it warms gently through without overcooking and drying out.

Nutrition (per serving)

• Calories: 280
• Protein: 19 g
• Carbohydrates: 21 g
• Fat: 13.5 g
• Fiber: 2 g
• Sodium: 590 mg
• Saturated Fat: 5 g
• Sugar: 1.5 g
• Cholesterol: 220 mg