Smoked salmon hash

This breakfast hash with eggs, smoked salmon and delicious potatoes is a flavour-packed way to start your day.

  • 30 mins cooking
  • Serves 4
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  • 1 kilogram kipfler (fingerling) potatoes
  • 40 gram butter
  • 1 tablespoon olive oil
  • 1 small white onion (80g), sliced thinly
  • 220 gram sliced smoked salmon
  • 1 small green capsicum (bell pepper) (150g), chopped finely
  • 12 (150g) quail eggs
  • 2 tablespoon drained capers, rinsed
  • 1 tablespoon white wine vinegar
  • 2 teaspoon horseradish cream
  • 2 teaspoon dijon mustard
  • 1/4 cup fresh chives, coarsely chopped


  • 1
    Wash unpeeled potatoes, cut in half lengthways. Heat butter and oil in a large frying pan, cook potatoes, covered, for 10 minutes, turning occasionally, until browned lightly and tender.
  • 2
    Add onion to pan, cook, stirring, until onion softens. Top potato mixture with torn salmon slices, sprinkle with capsicum.
  • 3
    Crack eggs, one at a time, into a cup, then carefully slide on top of capsicum in pan.
  • 4
    Combine capers, vinegar, horseradish cream and mustard in a small jug, pour over eggs, cook, uncovered, for 5 minutes or until eggs are set. Season to taste, serve sprinkled with chives.


This recipe is the perfect way to use up the last of your smoked salmon.

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