Smith's Smoked Salmon & Dill Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A luxurious breakfast hash featuring silky smoked salmon, creamy potatoes, and fresh dill, elevated with lemon zest and a perfectly poached egg. This american-inspired breakfast ready in about 35 minutes combines smoked salmon, russet potatoes, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz smoked salmon
• 2 medium russet potatoes
• 2 tbsp olive oil
• 1 small shallot
• 3 tbsp fresh dill
• 1 tsp lemon zest
• 2 large eggs
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium russet potatoes into 1/4-inch cubes; place in a bowl of cold water and let soak for 15 minutes, then drain and pat completely dry.
2. Step 2: Heat 2 tbsp olive oil in a 10-inch nonstick skillet over medium heat; add the drained potato cubes, 1/4 tsp salt, and 1/8 tsp black pepper, then spread in an even layer and cook undisturbed for 8 minutes until golden brown on the bottom.
3. Step 3: Flip potatoes with a spatula and cook another 8 minutes until crisp and golden all over; transfer to a plate and set aside.
4. Step 4: Wipe skillet clean, add 1 tbsp unsalted butter, and melt over medium-low heat; add 1 finely minced shallot and cook for 3 minutes until translucent and fragrant.
5. Step 5: Return potatoes to skillet, add 8 oz smoked salmon pieces, 3 tbsp fresh dill, and 1 tsp lemon zest; toss gently to combine and warm through for 2 minutes.
6. Step 6: Create two wells in the potato mixture, crack 2 large eggs into each well, cover the skillet, and cook for 4-5 minutes until egg whites are set but yolks are still runny.