The Heathman Smoked Salmon Hash

From The Oregonian.

featuredheathman-708x400This popular mainstay of the breakfast menu at The Heathman Restaurant first ran in FOODday in 1991. It also has been featured in Sunset magazine and in “Best American Recipes 1999.” It uses hot-smoked salmon, which has a firmer texture than cold-smoked salmon such as lox.

Makes 6 servings


  • 2 pounds russet potatoes (about 7 medium)
  • 1 pound smoked salmon (not lox)
  • 1 small red onion, minced
  • 1 tablespoon prepared horseradish
  • 1 tablespoon coarse-grain mustard
  • 1/4 cup capers
  • 1/4 cup sour cream, plus more for garnish, if desired
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil


Place the potatoes in a large pan and cover with water. Bring to a boil and cook until tender. Cool completely, peel and cube.

Shred the smoked salmon and place in a medium bowl. Add the onion, horseradish, mustard, capers and 1/4 cup sour cream. Toss to combine and add salt and pepper to taste; set aside.

In a large, heavy sauté pan melt the butter and add the oil. Add the cubed potatoes and sauté until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add additional salt and pepper, if desired.

Divide among 4 plates and garnish with a little sour cream, if using. Serve immediately.

From Philippe Boulot, Executive Chef, The Heathman Hotel