Salmon, Bacon and Potato Hash

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
Serves 2

2 salmon steaks, hot-smoked or grilled
2 Russet potatoes
4 slices bacon, diced
2 shallots, finely chopped
2-4 Eggs
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.


About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. fatsochef March 29, 2017 at 7:06 AM - Reply

    That egg!! 😋

  2. Nadia March 29, 2017 at 7:15 AM - Reply

    You could add some heavy cream or crème fraîche at the end, no?

    • chef mimi March 29, 2017 at 7:52 AM - Reply

      To stir in or as a condiment?

      • Nadia March 30, 2017 at 4:22 AM

        Either. I would most probably add a big dollop on top

  3. thecompletebook March 29, 2017 at 8:31 AM - Reply

    What a scrumptious hash Mimi.
    Have a great day.
    :-) Mandy xo

  4. Kim Bultman March 29, 2017 at 11:12 AM - Reply

    Thank you for this heavenly breakfast recipe, Mimi! Love your favorite potato scrubbing brush. ;) Your before, during, and after photos make me want to “do brunch” right now!

  5. kitchenriffs March 29, 2017 at 11:43 AM - Reply

    Such a nice, homey dish. This is loaded with flavor and texture — looks terrific. I have a round veggie brush, but the bristles look identical. :-)

  6. Cocoa & Lavender March 29, 2017 at 1:50 PM - Reply

    I am thinking that this could very well be as addictive as a go-to meal! Great flavors and anything topped with an egg is AOK In my book!

    • chef mimi March 29, 2017 at 1:51 PM - Reply

      I agree. The humble potato and some goodies!

  7. potlucktam March 29, 2017 at 2:31 PM - Reply

    This looks GOOD!!

  8. Blogtastic Food March 29, 2017 at 5:55 PM - Reply

    Wow, I would love to wake up to a breakfast like that (:

  9. anotherfoodieblogger March 29, 2017 at 7:03 PM - Reply

    I would eat this for breakfast, lunch or dinner! This salmon hash looks just amazing. I am quite fond of salmon. :) I hope we catch another one this year!

  10. dishinwithdidi March 30, 2017 at 4:26 AM - Reply

    One word; “YUM”

  11. Jack & Barbra Donachy March 30, 2017 at 12:31 PM - Reply

    Our kind of breakfast!

    • chef mimi March 30, 2017 at 1:42 PM - Reply

      You definitely need hearty breakfasts like this!

  12. Abbe@This is How I Cook March 30, 2017 at 12:38 PM - Reply

    What a perfect dish! I make hashes quite often for dinner and I also love the hot smoked salmon! Now I am hungry!

  13. Cheyanne @ No Spoon Necessary March 30, 2017 at 1:12 PM - Reply

    I always cook extra salmon too… although it doesn’t last very long because I always seem to have my head in the fridge sneaking bites of it. ;) LOVE this hash! Such a great way to use up salmon leftovers! Cheers!

  14. Ginger March 30, 2017 at 5:58 PM - Reply

    How cool is that! Make mine a double …

  15. Liz March 30, 2017 at 11:37 PM - Reply

    Mouth watering! This looks amazing. So many good things in one dish. Love that you’re still here, Mimi :-)

  16. chefkreso March 31, 2017 at 8:21 AM - Reply

    Looks very tasty :D

  17. Sarah 'n Spice March 31, 2017 at 12:48 PM - Reply

    I was just looking for the perfect brunch dish, I think I found it. Looks amazing!

  18. emmabarrett1508 April 1, 2017 at 1:26 PM - Reply

    Looks delicious Mimi!

  19. Frank Fariello April 2, 2017 at 4:33 PM - Reply

    Does look delicious! It’s funny how cured pork and seafood go together so well. I wonder if pigs can swim?

    • chef mimi April 2, 2017 at 4:35 PM - Reply

      Hahahaha! They are a wonderful combination!

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