Smoked Salmon Hash – Heathman Hotel Recipe
Are you a fan of brunches but looking for something new and exciting to add to your menu? Look no further than the Heathman Hotel in Portland and their delicious smoked salmon hash recipe. Developed by the talented chefs of the Heathman Restaurant, this recipe combines the smoky flavor of hot smoked salmon with classic breakfast ingredients like potatoes and eggs.
Not only is this recipe flavorful and hearty, but it’s also incredibly versatile. It can be served as a main dish for brunch or breakfast, or even as a side dish for dinner. And thanks to its simple preparation and use of easy-to-find ingredients, it’s perfect for home cooks of all skill levels.
So get ready to elevate your brunch game and impress your guests with the delicious and satisfying smoked salmon hash from the Heathman Hotel in Portland.
Why You’ll Love This Recipe
There are countless reasons why the smoked salmon hash from the Heathman Hotel should have a place in your recipe arsenal. From its delectable flavors to its versatility, this dish is perfect for any meal of the day.
Firstly, there’s the culinary allure of combining hearty potatoes with the rich flavor of smoked salmon. This tantalizing mix creates a winning combination that delights taste buds and leaves you feeling full and satisfied. The smokiness of the salmon pairs perfectly with the crunch and texture of the potatoes, creating an irresistible dish that will be devoured in minutes.
Additionally, this recipe is flexible enough to work as a tasty breakfast dish or a satisfying dinner. With poached eggs on top and sour cream mixed in, it’s ideal for brunch or breakfast buffets. But if you want something more substantial for dinner, you can easily add in more vegetables like asparagus or spinach to make it even more flavorful and filling.
Not to mention, this recipe is versatile enough to be adapted according to preference. You can substitute the smoked salmon with another smoked fish or canned salmon at any time without compromising on flavor. And with a bit of tweaking here and there, you can create your spin on this classic dish.
In conclusion, whether you’re hosting Sunday brunch or looking for a quick breakfast option before embarking on your day’s activities, you’ll fall in love with Heathman Hotel’s Smoked Salmon Hash. This recipe is easy to make and utterly delicious with all its amazing flavors and aromas calling out to every food lover. So don’t hesitate; try it today!
Here are the ingredients you will need:
- 2 pounds russet potatoes, 7 medium
- 1 medium red onion, minced
- 1 pound smoked salmon (lox), sliced into thin strips
- 1 small red onion, minced
- 1/4 cup capers
- 1/2 cup sour cream
- 2 tablespoons horseradish mustard
- Salt and fresh ground black pepper to taste
Note that we recommended using hot smoked salmon for this recipe. If it is not available, you could substitute with other smoked fish such as kippered salmon or canned salmon. The heathman’s recipe uses smoked salmon from Canadian Candy salmon.
The Recipe How-To
Now, it’s time for the fun part – actually putting this smoked salmon hash recipe together! Don’t worry, it’s not as difficult as you may think. Just follow these simple steps and you’ll have a delicious breakfast ready to go in no time.
Gather Your Ingredients
Before you start cooking, gather all of the ingredients listed in the recipe. Remember, this recipe calls for 2 pounds of russet potatoes, which should be peeled and diced into small cubes. You’ll also need 1 pound of smoked salmon lox, which should be cut into small bite-sized pieces. Other ingredients include 1 small red onion, minced, 1 tablespoon of horseradish mustard, and 2 tablespoons of capers.
Cook the Potatoes
First up is cooking the potatoes. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add in your diced potatoes and cook until tender and lightly browned, stirring occasionally. This should take around 15-20 minutes.
Add in the Smoked Salmon
Once your potatoes are nicely browned, add in your bite-sized smoked salmon pieces. Continue to cook everything together for another 5-10 minutes until the salmon is warm.
Combine with Onion, Mustard, and Capers
In a medium bowl, combine your minced red onion with 1 tablespoon of horseradish mustard and 2 tablespoons of capers. Toss everything together with 1/4 cup of sour cream until all ingredients are evenly distributed.
Season to Taste
Add salt and fresh ground black pepper to taste. Once everything is combined, add the potato-salmon mixture to the bowl with the sour cream-onion mixture. Toss everything together until everything is coated.
Serve and Enjoy!
When you’re satisfied with the taste, serve your smoked salmon hash hot alongside some poached or fried eggs or top it with asparagus or any preferred vegetables for an additional flavour burst.
Congratulations! You have now made your own smoked salmon hash. It doesn’t get much better than that!
Substitutions and Variations
This recipe is incredibly versatile and you can switch up the ingredients to make it your own. Here are some substitutions and variations to consider:
1. Smoked Salmon: If you can’t find hot-smoked salmon or lox, substitute with other types of smoked fish such as kippered salmon or canned salmon.
2. Potatoes: Russet potatoes work best in this recipe, but you can use other varieties such as red or gold potatoes.
3. Red Onion: If you’re not a fan of onions, omit them altogether or substitute with shallots.
4. Horseradish Mustard: You can replace the horseradish mustard with regular Dijon mustard or honey mustard.
5. Sour Cream: If you’re lactose intolerant or don’t have sour cream on hand, Greek yogurt is a great alternative.
6. Eggs: Poached eggs work best in this recipe, but if you prefer scrambled eggs, go ahead and use them instead.
7. Vegetarian/Vegan Option: Replace the smoked salmon with smashed chickpeas or tofu for a vegetarian/vegan twist on this classic breakfast hash.
8. Asparagus Variation: For an added touch of greenery, serve it with steamed asparagus spears alongside the smoked salmon hash.
The possibilities are endless when it comes to this smoked salmon hash recipe. Feel free to experiment and make it your own!
Serving and Pairing
The smoky crunch of this delectable smoked salmon hash calls for a perfect pairing to round out your meal. The dish can be served in many ways, depending on your preference. One of the best serving suggestions is to top the crispy hash with a couple of poached eggs and a dollop of sour cream. Add some fresh ground black pepper for an additional flavor boost.
While this recipe provides a complete breakfast hash with its potatoes, salmon, and onions, it also pairs well with other sides. Asparagus is a classic-looking vegetable that brings out the best in smoked salmon, and it’s also low in calories! Also, instead of the traditional white potatoes, try using sweet potatoes to add extra texture and a subtle sweetness.
For those who prefer something lighter, send them in the direction of a mixed green salad or sliced fresh fruit. When serving smoked salmon hash with a salad or fruit plate, make sure to add some red vinegar or lemon juice as a flavoring agent to balance out the saltiness of the fish.
When hosting brunch at home, offer hot coffee or tea to your guests. They will love to savor each bite of this savory and smoky meal while appreciating the aroma and taste of their favorite brewed drinks.
Whether you’re looking to host an elaborate brunch party or just need something quick for weekend breakfasts at home, this smoked salmon hash recipe from Heathman Hotel is perfect for satisfying hearty cravings. Give it a try and enjoy!
Make-Ahead, Storing and Reheating
One of the many great things about this smoked salmon hash is that it can be easily reheated, making it ideal for meal prep or serving a crowd. To make meal prep a breeze, I recommend preparing the hash up to two days in advance.
To store the smoked salmon hash, allow it to cool completely and transfer it to an airtight container. Store it in the fridge for up to four days.
To reheat the smoked salmon hash, there are a few options depending on your preferences. For a quick and easy option, simply microwave individual servings for 30 second intervals until warmed through. To reheat larger portions, prepare the hash in a skillet over medium heat until heated through.
If you plan on making this recipe for a brunch buffet or serving it to guests, I recommend preparing it right before serving to ensure that it is hot and fresh. However, if you need to make it ahead of time, cover the dish with foil and keep warm in the oven at 200°F until ready to serve.
With these make-ahead and reheating tips, you can easily enjoy this delicious smoked salmon hash anytime without sacrificing taste or quality!
Tips for Perfect Results
To achieve the best result when cooking this smoked salmon hash recipe, take note of these tips.
Firstly, try to stay consistent with the size of your potato cubes. Cut them into uniform pieces to ensure even cooking. I recommend using potatoes that are not too large, as smaller potatoes have a better texture in hash recipes.
Secondly, make sure your skillet is hot before adding the potatoes. This will ensure a crispy exterior while keeping the inside from turning mushy. Also, avoid overcrowding the skillet by cooking in batches if necessary.
When cooking the salmon, keep an eye on it to avoid overcooking. Smoked salmon is already cooked and only needs warming through. While hot-smoked salmon may require a little bit more time on heat, kippered salmon can be quickly sautéed with the potatoes.
For those who enjoy a bit of a tangy flavor, try adding a spoonful of horseradish mustard or vinegar to the sour cream mixture for an extra dimension to the dish.
Lastly, gather all your ingredients before you start preparing your dish. As you know that cooking requires prolonged attention and missing out an ingredient in between can really be frustrating. So, do some prep work ahead of time and have all ingredients handy when you start cooking.
By following these tips, you are sure to create a delicious smoked salmon hash that everyone will love.
your smoked salmon hash making adventure with a perfect serving and pairing that will leave you wanting more. This recipe is perfect for brunch or breakfast, and pairs well with a glass of cold orange juice or a piping hot cup of coffee.
At the Heathman Hotel, this hash is served with poached eggs, adding the perfect runny yolk to merge with the salty goodness of the smoked salmon. Top it off with a dollop of sour cream and some capers, and you’ll have a dish that is bursting with flavor in every bite.
Remember to experiment with the recipe by trying different variations such as adding asparagus or using kippered salmon instead of smoked salmon. And don’t forget to store any leftovers safely for reheating the next day.
In conclusion, this smoked salmon hash recipe from the Heathman Hotel is perfect for those who want to add some excitement into their daily breakfast and brunch routine. It’s a dish that’s simple to prepare and packed with flavor thanks to its unique blend of ingredients. So go ahead, give it a try and impress your friends and family at your next breakfast gathering!
Smoked Salmon Hash – Heathman Hotel Recipe
- 2 lbs potatoes (about 7 medium)
- 1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon)
- 1 small red onion, minced
- 1 tablespoon prepared horseradish
- 1 tablespoon whole grain mustard
- 1/4 cup capers, drained
- fresh ground black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Poached Eggs (optional)
- 1 tablespoon vinegar (any kind)
- 8 large eggs
- sour cream, thinned with heavy cream
- Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
- Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
- Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
- To Make the Poached Eggs (Optional):
- Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
- Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.