Serves 4
This tasty dish makes a fabulous breakfast at the weekend
- You will need:
- 750g baby new potatoes
- 1 bunch of spring onions
- 1 tbsp chopped dill
- 3 tbsp capers
- Finely grated zest and juice of 1 lemon
- 2 tbsp sunflower oil
- 6 tbsp half fat sour cream
- 1 tabsp Dijon mustard
- 4 eggs
- 150g smoked salmon trimmings
How to do it:
1 Cook the new potatoes in boiling salted water for 15 mins. or until tender. Drain and tip them into a bowl. Lightly crush the potatoes with a fork with most of the spring onions (reserving about a handful for garnish), the chopped dill, capers and lemon zest. Season generously.
2 Heat the oil in a large non-stick frying pan, add the potatoe mix and fry over a medium-high heat, stirring every few minutes, for 10 mins until crusty underneath.
3 Meanwhile to make the dressing in a bowl, mix the sour cream, mustard and lemon juice, season and set aside.
4 Fill a large pan with boiling water to a deapth of 5 cm and bring to a gentle simmer.
5 Crack in the eggs and leave to poach for 3 mins. Remove with a slotted spoon and drain on kitchen paper.
6 Stir the salmon into the potaoes. Spoon the hash onto plates, top with a poached egg, scatter over the reserved spring onions and drizzle wth the mustard dressing.
- Cals: 372
- Fat: 18g
- Sat Fat: 4.5g