She Strengthens

Elevate Your Passover Breakfast with Smoked Salmon Hash

This year, shake up your traditional Passover breakfast with a twist on the classic corned beef hash. By combining crispy pan-fried potatoes with smoked salmon, you’ll create a dish that’s both kosher-for-Passover and utterly delicious.

The Perfect Fusion of Flavors

To start, fry diced Yukon Gold potatoes with a hint of water until they’re tender and golden brown. Then, add some sautéed shallots to the mix for an extra layer of flavor. Once the potatoes are cooked to perfection, remove them from the heat and stir in chopped smoked salmon. The smokiness of the salmon pairs beautifully with the crispy potatoes, creating a truly unique flavor profile.

A Fresh and Zesty Vinaigrette

To take your dish to the next level, whip up a quick vinaigrette using leftover parsley from the Seder table, lemon zest, garlic, and olive oil. This bright and tangy sauce adds a welcome burst of freshness to the rich potatoes and salmon.

A Kosher-for-Passover Recipe for Any Time of Year

This recipe is perfect for Passover breakfast or brunch, but it’s also delicious any time of year. With its easy preparation and impressive presentation, it’s an ideal dish for special occasions or everyday meals.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 50 minutes

Vinaigrette Ingredients

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

Hash Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon water
• Kosher salt
• Freshly ground black pepper
• 2 medium shallots, diced
• 6 ounces smoked salmon, cut into bite-sized pieces

Instructions

1. Prepare the vinaigrette by whisking all ingredients together in a bowl. Set aside.
2. Heat oil in a large nonstick frying pan over medium heat. Add potatoes and water, season with salt and pepper, and stir to coat.
3. Cover the pan and cook until potatoes are tender and starting to brown, about 8-10 minutes.
4. Add shallots and stir to combine. Cook uncovered until potatoes are golden brown, about 10 minutes.
5. Remove pan from heat, scatter salmon over potatoes, and stir to combine. Serve immediately with vinaigrette on the side.