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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche. 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 |
Directions:
1. 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.
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