At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

Serves 4.

INGREDIENTS

  • 6ounces smoked salmon, cut into strips
  • 1/2cup finely chopped red onion
  • 3tablespoons drained capers
  • 3tablespoons sour cream
  • 2tablespoons prepared horseradish
  • 1tablespoon whole grain dijon mustard
  • 2tablespoons (1/4 stick) butter
  • 1tablespoon vegetable oil
  • 1pound frozen hash brown potatoes
  • additional sour cream

    DIRECTIONS

    Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.