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.