Smoked Salmon Hash with a side of eggs over easy makes breakfast an indulgent treat. The smoky flavor contrasts perfectly with crisp potatoes, a touch of Dijon, and a dash of dill and sour cream. Whether you need something special for brunch or supper, this recipe is comfort food at its best. If you can’t tolerate Dijon, use another mustard. In the past, I used plain yellow mustard when I was out of Dijon and it still tasted great.

For those of you who are lactose intolerant, it’s safe to make the recipe with the half-and-half. The entire recipe, which serves 5 to 6 people, has 4.2 grams of lactose, which is less than a gram of lactose per serving. According to Sue Shepherd’s book, Food Intolerance Management Plan, most people who are lactose intolerant can handle up to 4 grams of lactose per serving of food. If you prefer, substitute a mixture of 2 tablespoons of lactose-free milk and 2 tablespoons of cream, which would lower the total lactose to 2.2 grams (less than 1/2 a gram per serving).

My family is evenly divided between those who like a dollop of dilled sour cream on top of their hash and those who prefer it plain, so don’t think you have to use the garnish if you’re worried about the cumulative amount of lactose. Either way, everyone loves this dish.

Smoked Salmon Hash

Serves 5 to 6, adapted from Make-Ahead Holidays

Dilled Sour Cream:

1 cup sour cream
1 1/2 teaspoons dried dill or 1 tablespoon chopped fresh dill
Squeeze of fresh lemon juice

Hash:

3 tablespoons olive oil
3 tablespoons butter
2 pounds Yukon Gold or red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
1/4 cup half-and-half or 2 tablespoons lactose-free milk and 2 tablespoons cream
2 teaspoons Dijon mustard (use another mustard if you don’t tolerate Dijon)
5 ounces (142 grams) smoked salmon, chopped
1/4 cup (12 grams) chopped green onions (green part only) or chives
1 1/2 teaspoons dried dill or 1 tablespoon chopped fresh dill

Serve with:

1 or 2 eggs per person, over easy, sunny side up, or poached
DIlled Sour Cream, optional

In a small bowl, stir together the sour cream, dill and lemon juice. Set aside. In a large skillet (cast iron is perfect) heat the olive oil and butter over medium-low heat. Add the potatoes, stirring to coat them with the oil mixture and turn the heat to low. Cover the pan and cook the potatoes until they start to brown in spots (about 15 minutes); Uncover the pan and use a spatula or pancake turner to turn the potatoes over. Increase the heat to medium and cook until the potatoes are soft and are beginning to stick to the bottom of the pan in places. Watch them carefully so that they don’t brown too much. Turn them if needed, scraping loose the brown bits.

In another small bowl, whisk together the half-and-half, mustard, a pinch of salt and a generous dash of pepper. Pour it over the hash, scraping up the brown bits on the bottom as you stir the mustard mixture into the hash.

Turn the heat to medium-high. Keep scraping the hash up and patting it down in the skillet. Do this a couple of times until the hash is well browned. This should take about 5 to 8 minutes. Stir in the salmon and dill and cook until the salmon is warm, about 2 more minutes. Stir in the green onions or chives. Serve each portion of hash with an egg and top with a tablespoon of dilled sour cream and a few capers, if desired. Serve the rest of the dilled sour cream at the table.