32m$13.33Potato-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.
Shopping options
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Cold-smoked salmon
2 Ounce
Private Selection® Wild Caught Alaskan Sockeye Salmon Pre-Sliced Cold Smoked Traditional
50%
Extra-virgin olive oil
2 Tablespoon
Filippo Berio Extra Virgin Olive Oil 25.3 fl oz
4%
Kosher salt
0.75 Teaspoon
David's Kosher Salt
1%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
13%
Cremini mushrooms
8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
Curly kale
4 Ounce
Organic Kale
25%
Yukon Gold potatoes
1.25 Pound
Yukon Gold Potatoes
83%
Lemon
0.5 Each
Fresh Organic Lemon - Each
50%
Garlic
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-1.25 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-0.5 each
- Kosher salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
Cut the potatoes into 1/2-inch dice. Keep the smoked salmon refrigerated until needed.
Keep the cold-smoked salmon refrigerated until needed.
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.
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.
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.
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.
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.
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