Smoked Salmon Breakfast Hash with Dill Cream

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, skin removed and drained

1/3 cup thick cut bacon, diced

1 pound baby Yukon gold potatoes, can sub gold potatoes and cut into quarters

1/2 cup white or yellow onion, diced

1/4 cup celery

1/4 cup sour cream

1/4 teaspoon horseradish

1 teaspoon Dijon mustard

3 tablespoons fresh dill, chopped

Salt & Pepper to taste

2 tablespoons capers

Procedure:

In a large pot of water, bring it to a boil and add potatoes.

Cook until fork tender, about 7 minutes then drain and cut in half.

Smash the potatoes using the palm of your hand against a cutting board and set aside.

In a large cast iron skillet, heat over medium high heat and add the bacon.

Cook until crispy and set aside.

In the same pan, using the bacon fat, add onion and celery and sauté about 5 minutes.

Remove, then add the smashed potatoes and cook over medium high heat until browned and crisp, about 5 minutes.

Add the salmon to warm through, then add back in the bacon, celery, and onion.

Toss to combine and remove from heat.

In a small bowl, add the sour cream, horseradish, mustard, and dill and mix to combine.

To serve, add scoops of the breakfast hash to a bowl or plate and top with dollops of dill cream.

Garnish with capers and fresh dill.