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Potato-Mushroom-Kale Hash with Smoked Salmon
30m$11.16

Potato-Mushroom-Kale Hash with Smoked Salmon

A quick Pacific Northwest breakfast hash with crisp Yukon Gold potatoes, savory mushrooms, tender kale, and a small smoked salmon garnish.

  • breakfast
  • brunch
  • hash
  • IPFB10
  • kale
  • mushroom
  • one-skillet meal
  • Pacific Northwest
  • Pescatarian
  • plant-forward
  • potato
  • quick
  • skillet hash
  • smoked salmon
Bundle it with similar meals
10 min prep22 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Cremini mushrooms · 8 Ounce

Kroger® Whole Baby Bella Mushrooms

100%

In recipe$2.89
To buy$2.89
Details
8 oz$2.89 per packageBuy 1Package use: 100%Product matchEstimated

Yukon Gold potatoes · 1.25 Pound

Yukon Gold Potatoes

83%

In recipe$2.11
To buy$2.54
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 3Package use: 83%Product matchEstimated

Cold-smoked salmon · 2 Ounce

Private Selection® Farm Raised Norwegianˆ Atlantic Salmon Pre-Sliced Cold Smoked Traditional

Sale

50%

In recipe$4.00
To buy$7.99
Details
Private Selection · 4 ounces$10.49
Sale
$7.99 per packageBuy 1Package use: 50%Product matchEstimated

Lemon · 0.5 Each

Fresh Organic Lemon - Each

50%

In recipe$0.60
To buy$1.19
Details
Fresh Citrus · 1 each$1.19 per packageBuy 1Package use: 50%Product matchEstimated

Curly kale · 4 Ounce

Organic Kale

25%

In recipe$0.62
To buy$2.49
Details
1 lb$2.49 per packageBuy 1Package use: 25%Product matchEstimated

Yellow onion · 1 Each

Kroger® Yellow Onion 3 lb Bag

13%

In recipe$0.42
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 13%Product matchEstimated

Extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated

Garlic · 2 Count

Kroger® Peeled Garlic

4%

In recipe$0.11
To buy$2.99
Details
Kroger · 6 oz$2.99 per packageBuy 1Package use: 4%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

0%

In recipe$0.03
To buy$8.79
Details
Kroger · 7 oz$8.79 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$11.16

· only what you use

$2.79

per serving · 4 servings

You pay at checkout$30.47
37% used in this recipe$19.31 unused

All ingredients selected

Checkout$42.55
Recipe portion$11.20

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon Gold potatoes-1 1/4 pounds
  • Cremini mushrooms-8 ounces
  • Yellow onion-1 each
  • Curly kale-4 ounces
  • Cold-smoked salmon-2 ounces
  • Extra-virgin olive oil-2 tablespoons
  • Garlic-2 cloves
  • Lemon-1/2 each
  • Kosher salt-3/4 teaspoon
  • Ground black pepper-1/4 teaspoon
1
Dice the potatoes and refrigerate the salmon
Cutting Board
Chef’s knife

Cut the potatoes into 1/2-inch dice. Keep the smoked salmon refrigerated until needed.

Keep the cold-smoked salmon refrigerated until needed.

1 1/4 pounds potato
2 ounces salmon
2
Steam the potatoes and prepare the mushrooms and onion
Skillet
Measuring cups and spoons

Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the potatoes, 1/2 teaspoon salt, black pepper, and 1/4 cup water. Cover and steam for 5 minutes. While the potatoes steam, quarter the mushrooms and dice the onion.

1 1/4 pounds potato
8 ounces mushroom
1 Each onion
1 tablespoon olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
3
Brown the potatoes and prepare the garlic and kale
Spatula
Cutting Board
Skillet
Chef’s knife
Plate

Uncover the skillet and cook the potatoes for 4 minutes, stirring only once or twice, until nearly tender and lightly browned. Meanwhile, mince the garlic and remove the kale stems before chopping the leaves. Transfer the potatoes to the plate.

Open the skillet lid away from your face and hands to avoid escaping steam.

2 Count garlic
4 ounces kale
4
Brown the mushrooms and onion
Spatula
Skillet
Measuring cups and spoons

Add the remaining 1 tablespoon olive oil to the skillet. Add the mushrooms, onion, and remaining 1/4 teaspoon salt. Leave undisturbed for 2 minutes, then cook for 3 minutes more, stirring occasionally, until the mushrooms are browned and their liquid has evaporated. While they cook, tear the salmon into small ribbons and return it to the refrigerator.

Return the cold-smoked salmon to the refrigerator promptly; people at increased risk of listeriosis should avoid refrigerated cold-smoked seafood unless it is cooked to 165°F.

8 ounces mushroom
1 Each onion
2 ounces salmon
1 tablespoon olive oil
1/4 teaspoon Kosher Salt
5
Cook the garlic and kale
Spatula
Skillet
Measuring cups and spoons

Reduce the heat to medium and add the garlic; stir for 30 seconds. Add the kale and 2 tablespoons water, then cover and cook for 2 minutes, until bright green and wilted.

2 Count garlic
4 ounces kale
6
Finish the hash and garnish with salmon
Spatula
Skillet
Plate

Return the potatoes to the skillet. Cook for 2 minutes, turning the mixture gently, until the potatoes are fully tender and the hash has crisp edges. Squeeze the lemon half over the hash, remove from the heat, and scatter the smoked salmon on top as a light garnish. Serve immediately.

Serve the cold-smoked salmon promptly and refrigerate leftovers within 2 hours; people at increased risk of listeriosis should avoid it unless cooked to 165°F.

2 ounces salmon
1/2 Each lemon
7

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