4large red potatoesabout 1 1/2 lbs, diced very small, about 1/4" pieces
4eggshard-boiled, peeled and roughly chopped
4-6ounceshot smoked salmonbroken into flakes
3tablespoonssour cream
2teaspoonshorseradish
1/2teaspoondill weed
1green onionsliced thin, about 2 tablespoons
1tablespoonfresh parsleyminced
kosher saltto taste
freshly cracked black pepper. to taste
Optional: lemon slices for servingnot really optional, I loved the lemon here!
Instructions
If your eggs aren't already cooked, boil them now. Heat the oil in a very large skillet over medium heat. Add the potatoes and onions and toss to coat with oil. Season with salt and pepper and then spread across the bottom of the pan. Cook for 15-20 minutes, stirring every 3 minutes or so. When the potatoes are browned and cooked through, remove from the heat.
While the potatoes are cooking, stir together the sour cream, horseradish, dill weed, onion and parsley in a small bowl. Add the salmon and stir to combine. Gently stir the salmon mixture into the potatoes when they are finished cooking. Add the chopped eggs and stir gently. Let this rest in the pan for 5 minutes prior to serving. The heat from the potatoes will warm everything through. Serve with lemon juice sprinkled on top if you desire. Enjoy!