Smoked Salmon Breakfast Hash with Chive Sour Cream

May is Melanoma Awareness month, and if you follow me on Instagram, you probably saw that earlier this year I was diagnosed with Melanoma. I was diagnosed after my dermatologist found a small freckle on my left shin during a routine skin check. The area was honestly so small that I would never have imagined it was cancer—let alone the most deadly type of skin cancer.

Melanoma is one of the largest cancer killers for people under the age of 30. When caught early, it has a 99% survival rate; when caught later, the survival rate dips to about 10%. Thankfully, my cancer was caught very early in stage 1. That being said, it still required surgery and a pretty lengthy recovery time to become cancer-free. What was a tiny freckle is now a 9.5 cm scar that I will carry with me for the rest of my life. But I am still here, and for that I am so very grateful!

ALL that to say, I made this recipe because it’s very high in Vitamin D (thanks to the salmon and the mushrooms)—and Vitamin D is the SUNSHINE vitamin! I’m sharing this tasty recipe on local news to encourage everyone I can to get skin checks, especially when sun exposure has occurred! YOU can get your skin checked by calling a dermatologist near you, or asking your primary care doctor for a referral. It might seriously save your life!

ANYWAY, moving on to the deliciousness…

This smokey, herby, flavorful breakfast dish goes perfectly with a poached egg and toast—or eat it on it’s own as a savory breakfast meal, lunch, or healthy dinner entrée! 

Salmon Breakfast Hash

 

What You’ll Need:

2-3 Tbs. extra virgin olive oil or avocado oil

1 lb. chopped marble potatoes, quartered 

½ cup chopped mushrooms

½ sweet onion, chopped

2 cloves garlic, minced

4 ounces hot smoked salmon, broken into flakes

4 tbsp. sour cream

2 tsp. horseradish

2 tsp. Dijon mustard

2 tbsp. chives

2 tbsp. freshly chopped green onion

½ tbsp. fresh parsley

The juice of 1/2 lemon + wedges for serving

Salt and pepper to taste

Optional: cooked quartered brussels sprouts (I threw mine in the air fryer for 10 minutes)

 

The Method:

  1. To prepare the chive sour cream, combine 1 tbsp. chives, fresh parsley, Dijon mustard, horseradish, ½ lemon, and sour cream in a blender or food processor (or mix by hand). Set aside. 

  2. Next, in a medium sautéing pan, heat oil, chopped onion, and minced garlic over medium heat and add in potatoes. Cook until the outside edges are beginning to caramelize. Add in mushrooms and cook a 1-2 minutes to soften (you want them soft, but not mushy). Add in prepared brussels sprouts.

  3. Fold the salmon into the potato-hash mixture. Add in chopped green onion.

  4. Using a mixing spoon or spatula, combine the chive-sour cream mixture in with the hash and mix. Season with salt and pepper. Serve with additional sour cream and fresh lemon wedges to garnish! Enjoy!