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Alaska Salmon Potato Breakfast Hash with Dill Cream

Alaska Salmon Potato Breakfast Hash with Dill Cream
It’s a dreamy breakfast for two with this Alaska salmon potato hash served with tangy dill horseradish cream.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Servings: 2


  • 1 pound baby Yukon Gold potatoes
  • 1/3 cup diced lardons or thick cut bacon
  • 1/2 cup chopped white or yellow onion
  • 1/4 cup diced celery
  • 1, 6-ounce can of boneless, skinless Alaska salmon, drained
  • 1/4 cup sour cream
  • 1/4 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • Salt and pepper to taste
  • 2 tablespoons capers
Recipe courtesy of Carlene Thomas of OhCarlene


  1. Step 1 Cook the potatoes

    Bring water to a boil in a large pot. Add potatoes. Cook until fork tender, about 7 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. Step 2 Cook the bacon

    In a large cast iron skillet over medium high heat, cook lardons or bacon until crispy. Remove and set aside.

  3. Step 3 Cook the vegetables

    In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about 5 minutes until soft. Remove and add potato halves, cut side down. Cook over medium high heat until browned and crisp, about 5 minutes.

  4. Step 4 Assemble the hash and serve with accoutrements

    Add salmon to warm through. Add back in lardons, celery and onion. Toss to combine. Plate. In a small bowl, mix together horseradish, sour cream, and dill. Add dollops of dill cream around the bowl with potatoes and salmon. Top with capers. Serve immediately.

Recipe courtesy of Carlene Thomas of OhCarlene