Potato, Fennel and Smoked Salmon Hash


I don’t know about you, but I’m still smarting a bit from the Super Bowl. Actually, I’m smarting a lot. At any rate, while the game was the least exciting Super Bowl I’ve ever watched, our pre-game dinner was pretty darn fabulous. Typically, I make a meal of foods representing both teams, and even if I’m only routing for one of those teams, we still make sure everyone is honored. This year’s menu went like this:

  • Grilled Ancho Chili Bison Steaks
  • Baked Anasazi beans with bacon
  • Potato, Fennel and Smoked Salmon Hash
  • Colorado Cowboy Cookies

If you ever have an opportunity to get bison strip steaks from Whole Foods, I highly recommend it. They are worth every penny. Steaks you can cut with a fork. Yum, yum and yum.

But on to Seattle. This dish was our Seattle representation and it was equally awesome (and a bit more budget friendly than the steaks). I would make this again for brunch and add an over easy egg to the top. Ohhhhhh, so delicious! And our leftovers were terrific warmed up for a second supper!

A note about smoked salmon: Most smoked salmon you find in the grocery is cold-smoked salmon, sliced very thin and usually served on bagels. You know what I’m talking about. For this dish, though, you want the hot-smoked variety. Hot-smoked salmon is  a thick fillet of fish smoked over a heat source. It is harder to find in a regular grocery (at least in North Carolina), but specialty grocers like Whole Foods carry a nice assortment.  We bought a maple smoked version produced in Alaska, and it was pretty phenomenal. Highly, highly recommend this.

Although my Denver Broncos completely tanked, we still had a great pre-game celebration that included some new recipes, so the evening wasn’t a total loss. Click HERE for last year’s Super Bowl menu!

Potato, Fennel and Smoked Salmon Hash (serves 6 as a side dish or 4 as an entree)

  • 1 lb. Yukon gold potatoes, scrubbed and cubed into 1″ or 1 1/2″ cubes
  • 3 tbsp. cooking oil (I used reserved bacon fat)
  • 1 yellow onion, peeled and chopped
  • 2 bulbs of fennel, cored and sliced
  • 1 teaspoon dried fennel seeds
  • 1 package hot-smoked salmon, skin removed
  • Kosher or sea salt and freshly ground pepper
  1. In a stock pot, add the potatoes, 1/2 teaspoon kosher or sea salt and water to cover. Heat the water and boil the potatoes for 5 minutes or until just soft.
  2. Drain the potatoes and let sit while you prepare everything else.
  3. In a large skillet, heat 1 tablespoon of the cooking oil or bacon fat over medium heat.
  4. Add the onion and cook for 2-3 minutes or until onion is translucent and soft.
  5. Add the sliced fennel and cook for about 5 minutes or until the fennel is soft. Add the fennel seeds, salt and pepper to taste.
  6. Remove the fennel/onion mixture to a bowl and set aside. Wipe the skillet clean.
  7. Add the remaining oil/bacon fat and heat over medium heat. Add the drained potatoes, and cook for about 10 minutes. You want the potatoes to be nice a browned with a little crust on them, so don’t stir the potatoes too often.
  8. Add the fennel mixture to the potatoes and stir well. Gently flake the salmon and add to the skillet. Cook until everything is heated through.
  9. Check for seasoning and add salt and pepper if needed.
  10. Serve immediately.
  11. For brunch or for a heartier supper, add a poached or fried egg to the top!
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