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Crispy Smoked Salmon Hash with Dill Hollandaise

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A quick and easy brunch recipe featuring crispy Yukon Gold potatoes, smoky smoked salmon, and a creamy dill-infused hollandaise sauce. Perfect for a special yet simple weekend meal.

Ingredients

Scale
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil or unsalted butter
  • 6 oz smoked salmon, roughly chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, chopped (optional)
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon fresh dill, finely chopped
  • Salt and white pepper, to taste

Instructions

  1. Peel and dice the Yukon Gold potatoes into roughly 1/2-inch cubes. Rinse in cold water to remove excess starch, then pat dry with a clean towel.
  2. Heat olive oil or butter in a large skillet over medium heat. Add the potatoes, spreading them out evenly. Cook undisturbed for 5-7 minutes until golden and crispy on one side. Flip and continue cooking, stirring occasionally, for another 10-12 minutes until tender and fully crispy. Season with salt and pepper during cooking.
  3. When potatoes are halfway done, push them to one side of the pan. Add chopped onion and garlic to the cleared space and cook until translucent and fragrant, about 3-4 minutes. Mix everything together gently.
  4. Lower heat to medium-low and gently fold in the smoked salmon pieces. Cook for 1-2 minutes just to warm through. Taste and adjust seasoning carefully.
  5. To make the dill hollandaise, whisk egg yolks with lemon juice in a heatproof bowl over simmering water until slightly thickened and pale, about 2-3 minutes. Slowly drizzle in warm melted butter while whisking constantly to emulsify. Remove from heat and stir in chopped dill, salt, and white pepper. If sauce is too thick, whisk in a teaspoon of warm water to loosen.
  6. Spoon the crispy smoked salmon hash onto plates and drizzle generously with dill hollandaise. Garnish with chopped chives if desired.

Notes

Ensure potatoes are dry before cooking to achieve crispiness. Do not overcrowd the pan. Keep heat steady but not too high to avoid burning. Whisk hollandaise slowly and steadily to prevent curdling. Add smoked salmon at the end to keep it tender and smoky. Hollandaise is best served fresh but can be kept warm briefly. Leftovers should be reheated gently in a skillet to maintain crispiness.

Nutrition

Keywords: smoked salmon, hash, dill hollandaise, brunch recipe, crispy potatoes, easy brunch, smoked salmon hash

Find it online: https://coracooks.com/crispy-smoked-salmon-hash-with-dill-hollandaise-easy-homemade-brunch-recipe/