750g new potatoes, boiled until tender
1 bunch of spring onions, thinly sliced (reserve a handful to garnish)
small bunch of dill, roughly chopped
3 tbsp baby capers
zest and juice of 1 lemon
2 tbsp sunflower oil
150g smoked salmon, chopped, or smoked salmon trimmings
6 tbsp sour cream
1 tbsp Dijon mustard
4 fresh free-range eggs
- In a bowl, lightly crush the potatoes with the spring onion, dill, capers and lemon zest. Season with lots of black pepper.
- Heat the oil in a large non-stick frying pan, add the potato mix and fry over a medium-high heat, stirring every few minutes, for 6 to 8 minutes, until golden crusts form underneath. Add the salmon, stir and cook for 5 minutes.
- Meanwhile, mix the sour cream, mustard and lemon juice, season 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 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Spoon the hash onto plates, top with a poached egg, scatter with the reserved spring onion and drizzle with the mustard dressing.