Redskin Tri-Cut Potatoes and Smoked Salmon Hash

Chef's Tip Optional - drizzle with Hollandaise sauce or lemon butter.


  • 1/2 lb. Alexia® Redskin Tri-Cut Dices (Item #AX586), baked or fried
  • 1/2 lb smoke salmon filet cut into
  • 1/2 inch dice
  • 1/2 Tbsp. unsalted butter
  • 1/2 Tbsp olive oil
  • 1/2 cup yellow onion, small dice
  • 1 tsp. minced garlic
  • 1/4 tsp chopped fresh thyme
  • 1/2 tsp chopped chives
  • Salt and pepper to taste
  • 6 eggs cooked sunny side up


To a medium hot saute pan, add olive oil and butter.  When melted and foamy, add diced onions and cook until soft and slightly caramelized, about 3 minutes.  Add garlic and saute for 30 seconds.  Add cooked redskinpotatoes, smoked salmon, fresh thyme and chives, cook 1 minutes.  Season with salt and pepper.  Remove from heat and portion into 3 individual serving dishes.  Place fresh poached eggs on top and serve.


Serves 3-6

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