When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy.
You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more.
Since I was about to have overnight company, my leftover salmon made me think of potato hash with bacon and eggs for a breakfast offering. Hash isn’t terribly pretty, and I don’t even like the word “hash,” but boy, is it good made with smoked salmon and bacon.
Options for eggs include serving poached or fried eggs with the hash, or cooking the eggs inside the hash, like you would with shakshuka. It all works, and it’s all good!
This hash is really yummy with leftover lox or grilled salmon as well.
Potato Hash with Bacon and Smoked Salmon
2 salmon steaks, hot-smoked or grilled
2 Russet potatoes
4 slices bacon, diced
2 shallots, finely chopped
Chopped green onions, chives, or parsley
Remove the skin from the salmon and break it in to small pieces; set aside at room temperature.
Scrub the potatoes. This is the brush I use; I prefer unpeeled potatoes.
Coarsely grate them and place on paper towels to absorb excess moisture.
In a large, non-stick skillet over medium-high heat, begin to cook the bacon. Add a little olive oil if the bacon isn’t extremely fatty. After a few minutes, add the shallots.
When the bacon and shallots have mostly cooked, add the potatoes. Lift them gently with a non-stick spatula to gently mix the potatoes with the bacon and shallots. Season well with salt and pepper.
Raise the heat to brown the bottom of the grated potatoes. Cook them for at least 5 minutes.
Using the spatula, turn over the potato hash until the raw part is on the bottom. Season again. It doesn’t matter that you’re tossing the hash around. This isn’t a rösti that will come out in one piece.
After the potatoes have browned, lower the heat slightly to ensure cooking the potatoes all the way through.
Stir in the smoked salmon pieces and heat gently. If desired, place raw eggs in holes created in the hash, lower the heat, cover the skillet, and steam-cook until the eggs are cooked to your liking.
This is a bit more tedious, but it’s a pretty presentation. Alternatively, poach or fry eggs separately.
Serve the eggs hot with the hash.
Season again, if necessary, and sprinkle with green onions.
I can guarantee that as long as your guests enjoy salmon, they will love this hash. And served with eggs it’s a hearty yet delicious breakfast or brunch dish.