This healthy, Mediterranean-inspired hash is perfect with a poached egg on top. A little smoked salmon goes a long way toward elevating budget-friendly staple ingredients like eggs and potatoes. Serve for brunch!
2 tablespoons extra-virgin olive oil
2 pounds large red potatoes, cut into ½-inch cubes
1 small yellow onion, diced
1 green bell pepper, diced
¼ cup Greek yogurt
8 ounces smoked salmon, flaked with a fork (save a little for garnish, if desired)
1 teaspoon capers
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons minced chives
1. Heat the olive oil in cast-iron skillet over medium heat. Add thr potatoes, onions and bell pepper to pan, stirring to coat with oil. Cook until potatoes are tender and browned (about 15 to 20 minutes), stirring every 2 to 3 minutes. Turn off the heat.
2. In a small bowl, combine the yogurt, salmon, capers, mustard, lemon juice, and chives. Add to the cooked potato mixture and combine. Let sit for 5 minutes, then garnish with salmon.
Recipe and photo courtesy Dish on Fish.
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