Smoked Salmon Hash Recipe

Cooking Directions

1. 1

   Prepare the Potatoes

   Dice the potatoes into small cubes. Boil in salted water for about 10 minutes until just tender. Drain and let cool.

2. 2

   Roast the Potatoes

   Preheat the oven to 200°C (400°F). Toss the boiled potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

3. 3

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and asparagus, cooking until tender, about 5-7 minutes.

4. 4

   Fry the Capers

   In a small pan, fry the capers in a little olive oil until they are crispy. Remove and drain on paper towels.

5. 5

   Poach the Eggs

   In a pot of simmering water, gently crack each egg and poach for 3-4 minutes until the whites are set and the yolks are still runny.

6. 6

   Prepare the Sour Cream

   In a bowl, mix sour cream, lemon juice, chopped dill, salt, and pepper until well combined.

7. 7

   Assemble the Hash

   In a large serving dish, layer the roasted potatoes, sautéed mushrooms, and asparagus. Top with pieces of smoked salmon, poached eggs, fried capers, and spoon over the lemon dill sour cream.