Smoked Salmon Potato Hash with Poached Eggs

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 ounces smoked salmon, flaked
• 4 large eggs
• 2 tablespoons white vinegar
• 2 tablespoons chopped fresh dill
• 1 tablespoon butter

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
2. 2 Stir in garlic, potatoes, smoked paprika, black pepper, and salt. Cook until potatoes are tender and golden.
3. 3 Gently mix in the flaked smoked salmon and remove from heat.
4. 4 In a separate pan, bring water to a simmer with vinegar. Poach eggs until whites are set but yolks are still runny.
5. 5 Spoon potato hash onto plates, top with a poached egg each, and dot with butter.
6. 6 Garnish with fresh dill and serve immediately.

Equipment

• Large skillet
• Small saucepan

Variations

• Add a squeeze of lemon juice over the top for a zesty kick.
• Substitute capers for added briny flavor.

Substitutions

• If smoked salmon isn't available, use canned wild salmon.
• Use an air fryer to cook diced potatoes for a crispy alternative.

Pairings

• Mimosas
• Fresh fruit salad

Nutrition

Tips

• For perfectly poached eggs, crack each egg into a small bowl before sliding into the simmering water.
• If potatoes are not tender after cooking, cover the skillet and let them steam for a few minutes.

Storage

Store leftover hash in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture changes in the potatoes and eggs.

Serving Suggestions

• Serve with a side of toasted sourdough bread or a fresh green salad.

FAQ