Smoked Salmon Potato Hash

smoking allowed

For breakfast this week, I made a smoked salmon lox bowl. I prepared a large batch of breakfast potatoes and created two different variations using them. These potatoes were so easy to whip up—just diced vegetables and potatoes, seasoned them, and air-fried until golden brown. This lox bowl has everything you’d expect: potatoes, smoked salmon, crème fraîche with chives, capers, and cucumbers. It can be eaten cold and stays fresh in the fridge for 3-4 days. So, let’s make it!

Breakfast Potatoes Ingredients:

• 2 lb russet potatoes, diced

• 1 green pepper, diced

• 1 red bell pepper, diced

• 1 onion, diced

• 2 Tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• ¼ tsp Cajun seasoning

• Salt and pepper to taste

Smoked Salmon Bowl Ingredients:

• 8 oz smoked salmon

• 1 English cucumber, sliced thinly into ribbons

• ½ red onion, thinly sliced

• ¼ cup capers

• 250 g crème fraîche

• 2 Tbsp fresh chives, finely chopped

• ½ lemon, zest and juice

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Directions:

Breakfast Potatoes:

1. Prepare the Ingredients:

   • Preheat your air fryer to 400°F (200°C).

   • Cut the potatoes into ½-inch cubes. Dice the red and green bell peppers and onion.

2. Season the Potatoes:

   • Add the potatoes, peppers, and onion to a large bowl. Drizzle with olive oil and toss to coat.

   • Season with garlic powder, onion powder, smoked paprika, Cajun seasoning, and salt and pepper to taste.

3. Air Fry the Potatoes:

   • Place the seasoned mixture into your air fryer basket, ensuring it’s not overcrowded (you may need to work in batches).

   • Air fry for 10 minutes, shake the basket, then air fry for another 5 minutes. If needed, shake again and air fry for an additional 5 minutes until the potatoes are crispy and golden brown.

     

Smoked Salmon Bowl:

1. Prepare the Smoked Salmon and Cucumber:

   • Roll the smoked salmon and cucumber ribbons into small "roses" if desired (optional).

     

2. Make the Crème Fraîche Whip:

   • In a small bowl, mix the crème fraîche with chopped capers, chives, lemon zest, and lemon juice. Whip together until smooth.

   • Season to taste and refrigerate until ready to use.

3. Prepare the Red Onions:

   • Soak the red onion slices in a bowl of water for about 5 minutes to remove their sharpness.

Assemble the Bowl:

1. Layer the Ingredients:

   • Divide the breakfast potatoes into four meal prep containers.

   • Add dollops of the crème fraîche mixture on top.

   • Arrange the smoked salmon and cucumber roses in the containers.

   • Garnish with red onion slices and a sprinkle of black pepper.