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Ingredients (14)

For the vinaigrette:

  • 3 tablespoons finely chopped Italian parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

For the hash:

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
  • 1 teaspoon water
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium shallots, small dice
  • 6 ounces sliced smoked salmon, cut into bite-sized pieces
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Nutritional Information
  • Calories323
  • Fat15.6g
  • Saturated fat2.33g
  • Trans fat
  • Carbs35.19g
  • Fiber5.0g
  • Sugar3.24g
  • Protein12.08g
  • Cholesterol9.78mg
  • Sodium420.35mg
  • Nutritional Analysis per serving (4 servings) Powered by

Traditional corned beef hash gets a twist by mixing crispy pan-fried potatoes with smoked salmon instead, making it perfect for a Passover breakfast. Just fry the potatoes with a little bit of water to steam them, then add some shallots. Once the mixture is golden brown, pull it off the stove, mix in some chopped smoked salmon, and drizzle it with a lemony vinaigrette that uses up any parsley leftover from the Seder table. Serve this kosher-for-Passover dish at breakfast, brunch, or any time of the year.

This recipe was featured as part of our Kosher-for-Passover Breakfast Recipes.


For the vinaigrette:
  1. 1Place all of the measured ingredients in a medium, nonreactive bowl, season with pepper, and whisk to combine; set aside.

For the hash:

  1. 1Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potatoes and water, season generously with salt and pepper, and stir to coat the potatoes in the oil. Cover the pan with a tightfitting lid and cook, stirring once halfway through the cooking time, until the potatoes are just cooked through and starting to brown on the bottom, about 8 to 10 minutes total.
  2. 2Add the shallots and stir to combine. Cook uncovered, stirring rarely, until the potatoes are golden brown on several sides, about 10 minutes. Taste and season with additional salt and pepper as needed.
  3. 3Remove the pan from the heat, scatter the salmon over the potatoes, and stir to combine. Serve immediately, passing the vinaigrette on the side.
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