Breakfast & Brunch, Fish & Seafood
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Pan-fried Potatoes with Smoked Salmon

Pan-fried Potatoes with Smoked Salmon

Forgot bacon. Smoked salmon takes these fried potatoes to a whole other level. Yes, welcome to delicious! Savory and satisfying, I’m pretty sure you can’t beat the smell of skillet fried garlic, shallots and potatoes. It seems to stir up that sense of “home” and “comfort” and yes…“WEEKEND!”… AND you can try this one for breakfast…OR dinner. Sometimes the easiest thing to do is eat breakfast for dinner, right?

Hot smoked salmon, a great replacement for bacon

Besides being absolutely tasty and simple to pull together, what I especially love about this dish is the warm smoked salmon. I am convinced that it is the perfect stand-in for bacon. And that it delivers some of that bacon-y flavor without being bacon. The bacon of the sea! Okay, it won’t (and shouldn’t) fool real die-hard bacon lovers, but it’s definitely delicious and makes for a healthier alternative.

Pan-fried Potatoes with Smoked Salmon

I’ve even heard that in UK there is such a thing now as “smoked salmon bacon” that is rivaling the real thing. Apparently, bacon’s opponent is packaged the same and looks sufficiently bacon-y enough to further convince consumers of its merits. I’ve never seen it or tried it, but I hear in Canada, they have a version that is infused with birch wood smoke and maple syrup. Of course, I wouldn’t expect anything less from my fellow Canadians!

Do you think it’s possible that smoked salmon could replace our affection for bacon? In this case, maybe. Here’s the recipe. Try it for yourself!

Pan-fried Potatoes with Smoked Salmon

Chunky pan-fried potatoes with smoked salmon

I cook my potatoes in chunky slices, but this can easily be made into a traditional homemade “hash”. Just cube the potatoes. And if you are feeling adventurous, serve this one up with a fried egg, preferably a little runny. Enjoy!

Pan-fried Potatoes with Smoked Salmon
Prep time
Cook time
Total time
You can't beat the smell of pan-fried potatoes, garlic and shallots, or maybe you can, add smoked salmon as a perfect stand-in for bacon.
Recipe type: Side Dish
Serves: Serves 4 (or 2 for generous midweek main)

For the potatoes:
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 shallots, finely diced
1 kg baby red-skinned potatoes, parboiled and sliced or halved (depending on size)
pinch of sea salt
freshly ground black pepper, to taste
200 g smoked salmon, broken into flakes
1 small bunch of flat-leaf parsley, finely chopped (about 3-4 tablespoons)

For the dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice

1. Cook potatoes in a large pot of boiling water for 15 minutes (until slightly tender).

NOTE: This step can be done 1 day ahead. Just cover and refrigerate the potatoes until ready to use.

2. Heat the oil in a large non-stick skillet over medium to medium-high heat. Add the garlic, shallots and potatoes and cook, using a spatula to scrape the bottom of the pan and turning the potatoes over every 2-3 minutes, until the potatoes are slightly browned; about 10-15 minutes.

3. Meanwhile, in a small bowl mix together the olive oil and lemon juice.

4. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes.

5. Drizzle over the oil-lemon mixture and mix to combine.

6. Transfer to a serving platter and garnish with parsley.

NOTE: Smoked salmon tends to be quite salty so additional salt make not be needed. Season with pepper, to taste.

If you make this Pan-fried Potatoes with Smoked Salmon recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t foget to hashtag #ellerepublic so I don’t miss it!

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