- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 0 Times
Tricolored potatoes—a mixture of red, blue or purple, and yellow varieties—make for a colorful Sunday breakfast dish that goes well with oven-baked crisp bacon and coffee cake. This versatile recipe is open to variations; you can substitute leftover pot roast, corned beef, or chicken for the smoked salmon. If you choose to substitute another meat, chop it into small pieces and add to the skillet with the potatoes.
- 2 pounds small tricolored potatoes or small Red Bliss potatoes
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 tablespoons olive oil
- ½ cup chopped apple, skin on
- ¼ cup chopped roasted poblano chili or canned green Hatch chilies
- ¼ cup heavy cream
- 8 ounces smoked salmon
- ¼ cup chopped parsley
- Salt and freshly ground black pepper
- Sour cream, for topping (optional)
- Chopped green onions, for topping (optional)
In a medium saucepan, cover the potatoes with cold water. Bring to a boil, then turn down heat and cook until potatoes are fork tender, about 10 minutes. Drain and cool slightly, then coarsely chop.
In a 10- or 12-inch skillet, melt the butter, add the onions, and cook for 3 to 5 minutes. Add the olive oil and the chopped potatoes and cook over medium heat until the potatoes are lightly browned, about 8 minutes. Add the apple, chilies, and cream. Continue to cook for 5 minutes and remove from heat. Break the salmon into 2-inch pieces and place on top of the potatoes. Sprinkle with parsley, salt, and pepper; top with sour cream and green onions; and serve.
© 2011 Sharon Kramis and Julie Kramis Hearne
Nutritional information includes 1/2 teaspoon added salt and does not include Garnishes.