Salmon hash is a healthy and filling brunch dish that is packed with flavour. The combination of both eggs and smoked salmon means that this salmon hash is high in protein, helping you to stay fuller for longer. Salmon is a great source of brain-boosting omega 3 fatty acids, and eggs provide selenium and vitamin B2, so this breakfast gives you a nutritious start to the day. This salmon hash is a great way to use up any leftover cooked potatoes or salmon you might have, and transform them into a delicious breakfast to share.
- 750g baby new potatoes
- 1 bunch of spring onions, thinly sliced
- 1tbsp chopped dill
- 3tbsp capers
- Finely grated zest and juice of 1 lemon
- 2tbsp sunflower oil
- 6tbsp half-fat soured cream
- 1tbsp Dijon mustard
- 4 eggs
- 150g smoked salmon trimmings
Cook the new potatoes in boiling salted water for 15 mins, or until tender. Drain and then tip them into a bowl. Lightly crush the potatoes with a fork with most of the spring onion (reserving about a handful for garnish), the chopped dill, capers and lemon zest. Season generously.
Heat the oil in a large non-stick frying pan, add the potato mix and fry over a medium-high heat, stirring every few mins, for 10 mins, until golden crusts form underneath.
Meanwhile, in a bowl, mix the soured cream, mustard and lemon juice, season well and set aside.
Fill a large pan with boiling water to a depth of 5cm and bring to a gentle simmer.
Crack in the eggs and leave to poach for 3 mins. Remove with a slotted spoon and drain on kitchen paper.
Stir the salmon into the potatoes. Spoon the hash on to plates, top with a poached egg, scatter over the reserved spring onion and drizzle with the mustard dressing.