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Smoked Salmon And Potato Hash With Poached Eggs

  • Yield: 4 servings


  • For the hash:
  • 1 tablespoon olive oil
  • 1 cup small diced potatoes, blanched
  • 2 cups flaked smoked salmon
  • 1/4 cup small diced onions
  • 2 tablespoons minced shallots
  • 1 teaspoons minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped chives
  • 2 teaspoon fresh lemon juice
  • 1 large egg
  • 2 tablespoons half and half
  • For the eggs:
  • 1/2 teaspoon white vinegar
  • 4 whole eggs
  • 1/2 salt
  • 2 tablespoons chopped chives
  • 2 long chives
  • Essence


  • For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.
  • For poached eggs: In a sauce pot, bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Essence.