Therese’s Smoked Salmon Hash
- The Olive Tap’s 100% Extra Virgin Olive Oil
- 4 small red potatoes, diced
- 1/2 medium sweet onion, diced
- 6 oz. smoked salmon
- Flat Italian parsley, chopped
- Sun-dried tomatoes, chopped
Heat a frying pan and add olive oil. Sauté the potatoes and onions until lightly browned and softened. Break up the salmon and add to the pan…add salt and pepper to taste. Remove from heat and cover for a few minutes. Serve topped with the sun-dried tomatoes and capers.