Smoked Salmon Hash

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2 Tbsp grapeseed or olive oil


1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes

1 cup chopped onion

4 ounces hot-smoked salmon, broken into flakes

2 Tbsp sour cream

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

2 Tbsp chopped chives or green onion greens

1 Tbsp minced fresh parsley

Salt and black pepper to taste

Lemon wedges and extra sour cream for serving

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