Smoke Salmon with Two Potato Hash


by: Our Little Family Adventure

I whipped up this dish up for my family. They loved it. The potatoes have a great, unexpected flavor that pared very well with the salmon and sauce. I use a little ginger, garlic, and Chinese Five Spice to add the flavor. It doesn’t take much. The sauce complements the potatoes and the salmon. The salmon is a bit of a splurge item, but a little goes a long way. Try it yourself for brunch or as a quick dinner.


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serves: 4

4 ounces Smoked Salmon, chopped

Potato Hash

2 large sweet potatoes, cubed

2 large red skinned or yukon potatoes, cubed

3 tablespoons olive oil

1/2 teaspoon garlic powder or 1 small clove minced

1/2 teaspoon ground ginger

1/2 teaspoon Chinese Five Spice

1/2 teaspoon salt

1/4 teaspoon ground pepper

2 teaspoons dried parsley

1 teaspoon dried thyme

Cream Sauce

1/2 cup plain Greek style yogurt

1 tablespoon lemon juice

1 teaspoon capers, minced

1 green onion, minced

Nutrition Facts
Smoke Salmon with Two Potato Hash

Servings Per Recipe: 4

Amount per Serving

Calories: 337

  • Total Fat: 11.8 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.6 mg
  • Sodium: 618.8 mg
  • Total Carbs: 47 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 7.1 g
  • Protein: 12.4 g

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1.  Preheat oven to 425 degrees.

2.  Wash and cube the potatoes. Boil in salted water until tender, about 5 to 7 minutes. Drain in colander and set aside.

3.  In a large mixing bowl, coat the potatoes with the olive oil in. Mix in the spices, garlic through thyme. Spread onto 2 large cooking sheets in a single layer.

4.  Bake potatoes until crispy and golden brown, about 10-15 minutes. Stir occasionally to get potatoes to brown evenly. Remove from oven and allow to cool slightly.

5.  While potatoes are crisping, mix yogurt with green onions, capers, and lemon juice.

6.  Combine the potatoes and smoked salmon.

7.  To serve, plate the potatoes and salmon with the cream sauce on the side.

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Jennifer Bu


I love salmon!! great recipe