People used to consider Hash as a “clean out the refrigerator” meal, because pretty much most of the leftovers you’ve got in the refrigerator would combine well together in a Hash recipe. But…Salmon Hash with Horseradish Dill Sauce is an exception! After learning (and enjoying!) how to make this deliciousness from one of Caroline’s Cooking by the Sea classes, we were sold!!
When Jurga and Tim hosted their BFD Great 8 dinner (Breakfast for Dinner, fun right?!), I highly doubted that she wanted me to “throw in” all of the foil wrapped, Tupperware® stored scraps I had from the prior days’ meals into my assigned dish: Salmon Hash…especially with the Horseradish Dill sauce! Who’d have that in abundance left over, anyway?
We’ve all heard of Corned Beef Hash, right? Well this is a twist…an absolutely delicious twist, of that traditional dish! Using tricolor potatoes is a fun switch to the usual! Look at the colors! I couldn’t wait to cut into them and especially see the deep color of the purple ones! Even darker than an eggplant! Gorgeous, right?
I think that my favorite part of this recipe, well next to eating it of course, is seeing the vibrant colors of the ingredients all mixed together! The color combination of the cooked salmon, the deep orange (my favorite color!) of the hot-smoked salmon and the pieces of the purple potatoes all coming together looks like thrown confetti at a festive party!
And then there’s that triumphant feeling when you’ve mastered the flipping and sliding of the hash! I’ll wait while you do the happy dance! You can find the flipping and sliding technique in my Tortilla Española post. Look at the layer of crispy goodness! YUM!
With the light whipped Horseradish Dill Sauce being passed along with the Salmon Hash, it makes for a delicious brunch especially when served with Kyle’s Arugula Fennel Salad and Lemon Vinaigrette. The party in your mouth is just getting started!
Don’t you want to join the party? I promise you, your tastebuds will be on the “dance floor!”