Smoked Salmon Hash

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
• 1 cup chopped onion
• 4 ounces hot-smoked salmon, broken into flakes
• 2 tablespoons sour cream
• 2 teaspoons prepared horseradish
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives or green onion greens
• 1 tablespoon minced fresh parsley
• Salt and black pepper to taste
• Lemon wedges and extra sour cream for serving

Directions

1. Warm the oil over medium heat in a large cast iron frying pan. Tip in the potatoes and onion, then stir so the oil reaches everything. Settle the mixture into a flat layer across the pan, and season the potatoes with a bit of salt.
2. As the potatoes cook, use a metal spatula to loosen the browned bits from the pan and flip everything every 2-3 minutes. Keep going until the potatoes are tender and nicely browned in most spots, about 15-20 minutes.
3. While the potatoes are on the stove, put the salmon, sour cream, horseradish, mustard, chives and parsley in a bowl, and stir gently so the salmon stays in pleasant flakes.
4. Once the potatoes are ready, shut off the heat. Fold in the salmon mixture until it is evenly worked through, then season with salt and pepper to taste. Leave the hash in the pan for 5 minutes before you bring it to the table, so the warmth of the skillet can heat it through.
5. Add a squeeze of lemon if that sounds good, and offer a little more sour cream alongside. Serve with runny eggs.