Simon Rimmer’s New York smoked salmon hash recipe

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This is a perfect Sunday brunch. Gorgeous smoked salmon with spuds and lots of other goodies – it’s impossible not to have seconds.


  • For the smoked salmon hash:
  • 300g new potatoes
  • 30g unsalted butter
  • ½ small onion, finely sliced
  • 1 tbsp chopped dill
  • 1 tsp capers
  • 75-100g smoked salmon, finely sliced
  • salt and freshly ground black pepper
  • 4 rashers good quality, dry cured smoked back bacon
  • 2 free range eggs
  • For the dressing:
  • ½ tbsp Dijon mustard
  • 25ml white wine vinegar
  • juice of ½ lemon
  • 100ml extra virgin olive oil
  • salt and freshly ground black pepper


  • Cook the potatoes in a large pan of cold salted water for 10-12 mins, until tender. Drain.

  • Meanwhile, melt the butter in a large frying pan over a medium heat. Fry the onion for 4-5 mins, until soft.

  • Add the spuds to the onions and fry until they begin to soften and break down.

  • Add the dill, capers and smoked salmon and season well with salt and pepper. Stir to combine and cook until the salmon has turned pale pink.

  • Preheat the grill and then grill the bacon until it is crispy.

  • Heat a pan of water over a medium heat. Reduce the heat to low and gently break an egg into the water. Cook for 5 mins, or until the white is firm. Carefully remove the egg with a slotted spoon, set aside and cover to keep warm while you poach the remaining egg.

  • Divide the potato mixture between two plates. Place two rashers of bacon alongside and a poached egg on top of the potato. Top with a little of the dressing.

  • To make the dressing, place the mustard, vinegar, oil and lemon juice in a bowl and season with salt and pepper. Whisk together to form a smooth vinaigrette.

Top tip for making Simon Rimmer’s New York smoked salmon hash

Simon says: 'If you don't use it all, this dressing keeps well in a screw-top jar in the fridge.'

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(47 ratings)
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