Low FODMAP Smoked Salmon Hash

I first discovered smoked salmon hash on a trip to Boise at Goldy’s, which is a fabulous little breakfast cafe. Unsurprisingly, potatoes are the star of many menus in Idaho so you’ll find variety of potato hash dishes. I absolutely love smoked salmon and I love potatoes so it was the easy choice for my breakfast. My version is a satisfying low FODMAP meal that can also work for dinner. You can turn it into a fancier brunch dish by topping it with Easy 2-Minute Hollandaise sauce.

When selecting hot-smoked salmon for use in this dish, choose wild-caught, no color added, alder plank smoked salmon. Be sure that any seasonings are low FODMAP. If you can’t find alder plank smoked, regular hot smoked is fine. Learn more about the difference between hot-smoked salmon, lox and nova here.

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Makes 2 servings.

Ingredients

• 1 tbsp butter, olive oil or ghee
• 8oz alder plank smoked salmon, cut into bite-sized chunks
• 2-3 large Yukon gold potatoes, 1/2″ dice
• 4 eggs, poached, soft-boiled or fried
• 2 tsp capers, drained
• 2 scallions, green parts only, chopped
• 1-2 tsp fresh chives, chopped (optional)
• Hollandaise Sauce (optional)

Instructions

1. Heat oil or fat in a large skillet.  Add diced potatoes and season well with salt and pepper.  Cook over medium-high heat for about 20 minutes or until just tender.
2. Add salmon, scallions and capers and cook for about 5 more minutes until heated through.
3. Remove from heat, divide into 2 servings and mound on plates.  Top each with 2 eggs.  Sprinkle generously with chives.

Easy 2-Minute Hollandaise Sauce

This amazing hack requires a microwave and a bit of uncultured dairy. If you don’t tolerate dairy well, use lactose-free half-and-half. Refrigerate any leftover sauce in an airtight container for up to 2 days. Reheat in the microwave for about 15 seconds.

Makes enough for 2 servings.

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 2 large egg yolks
• 1/2 medium lemon
• 1/4 cup half-and-half
• 1/2 teaspoon Dijon mustard
• pinch of salt (or to taste)

Instructions

1. Place 4 tablespoons unsalted butter in a 2-cup glass measuring cup or medium microwave-safe bowl. Microwave on high until mostly melted, 30 to 45 seconds. Stir until the butter is completely melted. 
2. Place 2 large egg yolks in a small bowl and whisk with a fork. Squeeze the juice from 1/2 medium lemon. Add the yolks, 1 tablespoon of the lemon juice, and 1/4 cup heavy cream or half-and-half to the melted butter and stir until combined.
3. Microwave in 15-second bursts, whisking between each burst, until slightly thickened but still pourable (about 185ºF), 1 to 1 1/2 minutes total.
4. Add 1/2 teaspoon Dijon mustard and whisk to combine. Taste and season with more lemon juice and salt as needed. Serve warm.