OUR RECIPES

Aoraki Hot Smoked Salmon Hash

Hash and eggs is an undisputed American diner favourite. Replacing the traditional corned beef with Aoraki Hot Smoked Salmon brings a lighter texture to this luxe brunch dish.

Serves 2

Method.

  1. Boil the potatoes until cooked and grate while still warm.
  2. Roughly chop the salmon.
  3. Beat 1 egg and combine with the salmon, diced onion & potatoes.
  4. Season with salt & pepper and form into 4 patties.
  5. Cook the patties in half the butter until warm through and golden brown.
  6. Roughly chop the spinach, sauté in the remaining butter. Add the cream and reduce by half. Season to taste.
  7. Serve the creamed spinach with the patties.
For a little extra decadence, top the salmon hash with a runny fried egg

Product used in this recipe.

Private: Cracked Pepper
& Vanilla Bean Portion

Hot Smoked

Original Artisan Portion

Hot Smoked

Shopping list.

1 x 180g Aoraki Original Artisan Hot Smoked Portion (or Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Salmon Portion)

1 good handful of washed spinach leaves

1/2 red onion, finely diced

2 large potatoes

1 egg

1 tablespoon butter

1/3 cup of cream

Salt & pepper to taste

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