This recipe is perfect for lightening up a heavy brunch. You can replace the potatoes with avocado or cucumber and make a lighter version if you like.
Ingredients
2 tbsp. tablespoon vegetable oil
1 small onion, chopped
2 cups potatoes, cooked and cut into about 1 cm dice
125 g smoked salmon, diced
¼ cup of milk or cream
1 C. chopped fresh dill or tarragon
salt and pepper to taste
4 poached or fried eggs
freshly ground black pepper
Preparation
Heat the oil in a large nonstick skillet. Add the onions and cook for about 4 minutes or until golden brown.
Add the potatoes. Cook them for a few minutes, crushing them lightly, then continue cooking until lightly browned. Add the milk and heat.
Stir in the salmon and dill, remove from the heat, and season with S&P to taste.
Divide the potato mixture between four plates and top with a poached or fried egg. Give the eggs a turn of the pepper mill.