At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.
Recipe information
Yield
Serves 4
Ingredients
6 ounces smoked salmon, cut into strips
1/2 cup finely chopped red onion
3 tablespoons drained capers
3 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon whole grain Dijon mustard
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 pound frozen hash brown potatoes
Additional sour cream
Preparation
Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.
