Smoked Salmon Benedict Potato Hash

INSTRUCTIONS

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Spin out your spuds with our series of potato hash recipes! These recipes are made for using up left over potatoes – but you can also make them from scratch too. 

1. Preheat oven 180℃
2. Prepare a baking tray with greaseproof paper.
3. Smash the cooked potatoes in a medium size bowl until they are roughly broken up. Stir through seasoning and half of the olive oil.
4. Make four individual hash by shaping even serves of the potato with a large cookie cutter or small spring form cake tin, onto the prepared tray.
5. Gently press the potatoes firmly into the shape then remove the tin or cutter and continue until you have four.
6. Drizzle potato cakes with remaining oil.
7. Bake for 15 minutes, then turn up the heat to 200℃ for a further 10 minutes until the potato cakes appear golden and the edges are crispy.
8. Meanwhile poach your eggs to your liking and set aside.
9. To serve, dollop hollandaise onto the hash, layer with smoked salmon and ribbons of cucumber then finish with your poached egg and a garnish of dill.
10. Season to taste.

Perfect Poachies (when cooking multiple eggs at a time)

1. Crack your four eggs onto separate small bowls or saucers.
2. Tip away any really runny white from the edges.
3. Bring a wide pan of water filled at least 5cm deep to a simmer.
4. Gently tip each egg into the pan. The yolk should follow the white.
5. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.
6. Lift the eggs out with a slotted spoon and drain on kitchen paper.