Ceramic bowl of Alaska salmon and potato breakfast hash with bacon, onions, and capers, topped with a dollop of dill-horseradish cream and garnished with fresh dill.

This crave-worthy breakfast-for-two brings together crispy golden potatoes, savory bacon, and wild Alaska canned salmon for a rustic hash that’s anything but ordinary. Topped with a tangy dill-horseradish cream and briny capers, it’s a bold and comforting way to start the day—perfect for brunch lovers looking to shake things up with something wild and unforgettable. Canned sockeye or pink salmon work well in this recipe, though any wild Alaska salmon will cook beautifully. Want even more flavor? Try it with smoked Alaska salmon for a delicious twist.

Recipe and photo courtesy of Alaska Seafood.

  • Prep Time:

    10 minutes

  • Cook Time:

    45 minutes

  • Total Time:

    55 minutes

  • Servings:

    2

  • Ingredients:

    • 1 pound baby Yukon Gold potatoes
    • 1/3 cup diced lardons or thick cut bacon
    • 1/2 cup chopped white or yellow onion
    • 1/4 cup diced celery
    • 1, 6-ounce can of Alaska salmon, drained (bones and skin removed if preferred)
    • 1/4 cup sour cream
    • 1/4 teaspoon horseradish
    • 1 teaspoon Dijon mustard
    • 3 tablespoons chopped fresh dill
    • Salt and pepper to taste
    • 2 tablespoons capers

  • Instructions:

    1. Bring water to a boil in a large pot. Add potatoes. Cook until fork tender, about 7 minutes. Drain potatoes, cut in half. Smash halves using the palm of your hand against a flat metal pancake turner on a cutting board.
    2. In a large cast iron skillet over medium high heat, cook lardons or bacon until crispy. Remove and set aside.
    3. In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about 5 minutes until soft. Remove and add potato halves, cut side down. Cook over medium high heat until browned and crisp, about 5 minutes.
    4. Add salmon to warm through. Add back in lardons, celery and onion. Toss to combine. Plate. In a small bowl, mix together horseradish, sour cream, and dill. Add dollops of dill cream around the bowl with potatoes and salmon. Top with capers. Serve immediately.

New to canned salmon or wondering how different types compare? Visit our Understanding Canned Salmon guide.

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Brunch • Canned & Tinned