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Smoked Salmon Hash with Scallions, Dill, and Eggs


Each serving: 233 cal, 12g fat, 14g protein, 17g carb.

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  • 2 med Yukon gold potatoes, cut into 3/4" cubes
  • Salt
  • 2 T butter
  • 1 small red onion, finely chopped
  • 3 scallions, thinly sliced
  • Freshly ground pepper
  • Pinch of red pepper flakes (optional)
  • 2 T white vinegar
  • 4 large eggs
  • 6 slices smoked salmon, cut into pieces
  • 1 T chopped fresh dill


Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

1. Place potatoes in a med saucepan of salted water & bring to a boil. Cook until almost done, 10-12 min. Drain.
2. Melt butter in a med skillet over med heat & add onion & scallions. Cook, stirring, until onion softens 3-4 min.
3. Add potatoes to skillet & cook until golden, about 4 min. Season w/salt, pepper, & red pepper flakes.
4. Meanwhile, bring a lg saucepan of water to a simmer. Add vinegar.
5. Crack 1 egg into a cup, then gently pour it into the water. Repeat w/another egg. Simmer until the whites are set, 2-3 min. Remove eggs w/slotted spoon & place on paper towels. Poach remaining 2 eggs.
6. Add salmon & dill to hash & serve w/poached eggs on top.


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