Alaska Salmon Potato Breakfast Hash with Dill Cream
Provided by Alaska Seafood Marketing Institute
This salmon breakfast hash is a great way to get salmon into your breakfast. This makes a great presentation dish at your brunch, especially for visiting friends or relatives from outside of Alaska. What a great way to showcase Alaska at the breakfast table. This is just one way to make your breakfast shine with a touch of Alaska.
1 pound baby Yukon Gold potatoes
1/3 cup thick cut bacon
1/2 cup chopped white or yellow onion
1/4 cup diced celery
6-ounce can of Alaska salmon, boneless, skinless, drained. Substitute for 6 ounces of fresh, cooked and flaked salmon if desired. Choose your favorite salmon species.
1/4 cup sour cream
1/4 tsp horseradish
1 tsp Dijon mustard
3 tbsp chopped fresh dill
2 tbsp capers
Salt and pepper to taste
1) Bring water to a boil in a large pot. Add potatoes. Cook until fork tender, about seven minutes. Drain potatoes, cut in half. Smash halves using the palm of your hand against a flat metal pancake turner on a cutting board.
2) In a large cast-iron skillet over medium-high heat, cook bacon until crispy. Remove and set aside. Dice into chunks.
3) In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about five minutes until soft. Remove and add potato halves, cut side down. Cook over medium-high heat until browned and crisp, about five minutes.
4) Add salmon to warm through. Add back in bacon, celery and onion. Toss to combine. Plate.
5) In a small bowl, mix together the horseradish, sour cream, and dill. Dollop around bowl with potatoes and salmon. Top with capers. Serve immediately.