Hash Browns with Smoked Salmon and Scrambled Eggs

hash browns with smoked salmon and scrambled eggs

Hash Browns with Smoked Salmon and Scrambled Eggs

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Servings: 6
Calories: 500
Prep Time 20 minutes
Cook Time 20 minutes


  • 3 lb potatoes unpeeled, cut into 2.5 cm (1 in) chunks
  • 1 oz butter
  • 2 tbsp olive oil
  • 1 bunch spring onions finely sliced on the diagonal

for the scrambled eggs

  • 1 oz butter
  • 2 oz shallots chopped
  • 10 large eggs beaten
  • 4 tbsp soured cream
  • 1 lb smoked salmon sliced to accompany
  • crushed black peppercorns and spring onion curls to garnish


  • To make the hash browns, bring a large pan of salted water to the boil. Add the potatoes, bring back to the boil and cook for 3 minutes. Drain well and dry on kitchen paper. Heat the butter and oil in a large frying pan, add the potatoes and cook for 8 minutes, scraping the crispy bits from the bottom of the pan. Add the spring onions and seasoning and cook for a further 1 to 2 minutes or until the potatoes are golden and crisp. Cover with a lid or a piece of foil and keep warm.
  • To make the scrambled eggs, heat the butter in a large heavy-based frying pan, preferably non-stick, add the shallots and cook for 3 minutes until softened. Place the eggs and soured cream in a bowl with a little seasoning and whisk lightly together. Add the egg mixture to the shallots and cook, stirring with a fork for about 1 minute, bringing the set eggs in from the side of the pan to the centre.When the eggs are just starting to set, remove the pan from the heat - be careful not to overcook the eggs.
  • Serve the scrambled eggs over the hash browns, with the smoked salmon on top. Garnish with crushed black peppercorns and spring onion curls, then serve.
Calories: 500 kcal
Carbohydrates: 42 g
Protein: 28 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 315 mg
Sodium: 786 mg
Potassium: 1239 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 773 IU
Vitamin C: 46 mg
Calcium: 93 mg
Iron: 4 mg
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