Smoked Salmon Hash with Za’atar Fried Eggs
Servings 4 people
Ingredients
Potato Hash
- 4 russet potatoes diced into 1/2-inch cubes
- 3 tbsp avocado oil
- 1 small onion finely diced
- 1 red bell pepper finely diced
- 2 garlic cloves minced
- 1 bunch Tuscan kale ribs removed and thinly sliced
- 1/2 cup cherry tomatoes, sliced in half
- 1 tbsp capers, drained
- 8 oz smoked salmon, broken into chunks
- 2 tsp smoked paprika
- Salt & freshly cracked black pepper to taste
- 2 tbsp flat-leaf parsley finely chopped
Za’atar Fried Eggs
- 4 eggs
- 2 tbsp olive oil
- Salt to taste
- fresh cracked black pepper to taste
- 1 tbsp za’atar
Optional Toppings
- sliced avocado
- red radish thinly sliced
Instructions
- ADD potatoes to a medium pot and cover with cold water by 2 inches, then add a generous pinch of salt.
- BRING potatoes to a boil over medium heat and cook for 10-13 minutes, until the potatoes are fork tender. Drain the potatoes with a colander.
- WARM avocado oil in a large pan over medium heat, then add the cooked potatoes. Cook potatoes until they begin to crisp — about 10-12 minutes. Flip the potatoes over often for even browning.
- ADD in the onion, bell pepper, and garlic, and cook for 8 minutes until the peppers and onions are just soft.
- ADD the kale, tomatoes, capers, and smoked salmon to the onion and bell pepper mixture. Cook for about 5 minutes or until the kale is just wilted and the salmon is warmed through.
- SEASON smoked salmon hash with smoked paprika, salt and pepper, then toss in the parsley.
- PREPARE Za’atar fried eggs. In a large pan, warm olive oil over medium-high heat.
- CRACK in the eggs and cook until the edges are crispy. Cover the pan with the lid and cook until the egg whites are set — about 2-3 minutes.
- SEASON the eggs with salt, pepper, and za’atar.
- PLATE each serving of smoked salmon hash topped with a Za’atar Fried Egg, and enjoy!