Smoked Salmon Hash

Ingredients

• 2 tablespoons olive oil extra virgin 
• 1.5 pounds yukon gold potatoes diced peeled
• 1 cup onion chopped
• 4 ounces hot-smoked salmon 
• 2 tablespoons cup heavy whipping cream sour
• 2 teaspoons horseradish prepared
• 1 teaspoon dijon mustard 
• 2 tablespoons green onion greens chopped
• 1 tablespoon parsley fresh minced
• 4 servings salt and pepper black to taste
• 4 servings lemon wedges and extra cream sour for serving

Equipment

• bowl
• frying pan
• spatula

Directions

1. Heat the oil in a large cast iron frying pan on medium heat.
2. Add the potatoes and onions, stirring to coat with the oil.
3. Spread the potatoes and onions out in an even layer in the pan.
4. Sprinkle the potatoes with a little salt.
5. Cook, using a metal spatula to scrape the bottom of the pan and turn the potatoes over every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes.
6. Mix salmon, sour cream, horseradish, mustard, chives, parsley: While the potatoes are cooking, gently mix the salmon, sour cream, horseradish, mustard, chives and parsley into a bowl.
7. Fold salmon mixture into cooked potatoes, rest 5 minutes: When the potatoes are done, turn off the heat and fold in the salmon mixture until it is well combined.
8. Add salt and pepper to taste.
9. Let this sit in the pan for 5 minutes before serving; the carryover heat in the pan will heat everything through.
10. Sprinkle with a little lemon juice if you want, and serve with a little extra sour cream on the side.
11. Serve with runny eggs.