30 minutes
Aoraki Hot Smoked Salmon Hash
Serves
2
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 or light dinner dish.
Ingredients
1 x Aoraki Original Artisan Hot Smoked Portion
1 good handful of washed spinach leaves
½ red onion, finely diced
2 large potatoes
1 egg
1 tablespoon butter
½ cup of cream
Salt & Pepper to taste
Method
Step 1
Boil the potatoes until cooked and grate while still warm.
Step 2
Roughly chop the salmon.
Step 3
Beat 1 egg and combine with the salmon, diced onion & potatoes.
Step 4
Season with salt & pepper and form into 4 patties.
Step 5
Cook the patties in half the butter until warm through and golden brown.
Step 6
Roughly chop the spinach, sauté in the remaining butter. Add the cream and reduce by half. Season to taste.
Step 7
Serve the creamed spinach with the patties.
Tip: For a little extra decadence top the salmon hash with a runny fried egg.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Aoraki Hot Smoked Salmon Hash
Hot Smoked
,
Serves
2
30 minutes
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 or light dinner dish.
Ingredients
1 x Aoraki Original Artisan Hot Smoked Portion
1 good handful of washed spinach leaves
½ red onion, finely diced
2 large potatoes
1 egg
1 tablespoon butter
½ cup of cream
Salt & Pepper to taste
Method
Step 1
Boil the potatoes until cooked and grate while still warm.
Step 2
Roughly chop the salmon.
Step 3
Beat 1 egg and combine with the salmon, diced onion & potatoes.
Step 4
Season with salt & pepper and form into 4 patties.
Step 5
Cook the patties in half the butter until warm through and golden brown.
Step 6
Roughly chop the spinach, sauté in the remaining butter. Add the cream and reduce by half. Season to taste.
Step 7
Serve the creamed spinach with the patties.
Tip: For a little extra decadence top the salmon hash with a runny fried egg.