Jersey Royal Potato & Smoked Salmon Hash with Poached Eggs

A delicious and hearty breakfast featuring crispy Jersey Royal potatoes, savory smoked salmon, and perfectly poached eggs. A true taste of Jersey!

Prep Time

15 minutes

Total Time

45 minutes

Calories

545 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.71/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Snack

Cuisine:

Jersey

Main Ingredient:

Fish•Eggs

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal Potatoes(Diced into 1cm cubes)

£3.50

200gSmoked Salmon(Sliced into small pieces)

£5.50

50gJersey Butter(Divided)

£1.20

1tbspJersey Milk(For poaching eggs (optional))

£0.05

4Eggs(Fresh, free-range)

£1.20

4Spring Onions(Finely chopped)

£0.75

100gFresh Asparagus(Cut into 2cm pieces (optional, if in season))

£1.75

1tspLemon Juice(Freshly squeezed)

£0.10

2tbspFresh Dill(Chopped, for garnish)

£0.60

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

1tbspWhite Wine Vinegar(For poaching eggs)

£0.05

Total Cost

£14.85

£3.71 per serving

Instructions

1.
Thoroughly wash and dice the Jersey Royal potatoes into 1cm cubes. Do not peel, as the skins are thin and nutritious.
2.
Melt 25g of Jersey butter in a large frying pan or skillet over medium heat.
3.
Add the diced potatoes and cook, stirring occasionally, for about 20-25 minutes, or until they are golden brown and crispy. Season with salt and pepper to taste.
4.
If using asparagus, add it to the pan during the last 5 minutes of cooking the potatoes to lightly cook.
5.
While the potatoes are cooking, prepare the poached eggs. Fill a saucepan with about 7cm of water and bring to a gentle simmer. Add the white wine vinegar.
6.
Crack each egg into a small bowl. Gently swirl the simmering water to create a whirlpool. Carefully slide one egg at a time into the center of the whirlpool.
7.
Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs and place them on paper towels to drain.
8.
During the last few minutes of cooking the potatoes, melt the remaining 25g of Jersey butter in the pan. Add the sliced smoked salmon and spring onions and cook for 2-3 minutes until the salmon is lightly warmed through and the onions are softened. Do not overcook the salmon.
9.
Stir in the lemon juice.
10.
To assemble, divide the crispy potato and smoked salmon hash between four plates. Top each with a perfectly poached egg.
11.
Garnish with fresh chopped dill and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

545 kcal / 2280 kJ

Carbs

29g

11% of RDA

Fat

35g

50% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For perfectly poached eggs, ensure the water is simmering gently, not boiling vigorously.

A splash of Jersey milk in the poaching water can help create a smoother, more rounded poached egg (optional).

If you don't have fresh dill, you can use a small amount of dried dill.

If you do not have Jersey Royal Potatoes, you can substitute with other small waxy potatoes, but the unique flavour and texture will be missed.

Cooking Equipment

Large Frying Pan/Skillet

Saucepan

Slotted Spoon

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For perfectly poached eggs, ensure the water is simmering gently, not boiling vigorously.

A splash of Jersey milk in the poaching water can help create a smoother, more rounded poached egg (optional).

If you don't have fresh dill, you can use a small amount of dried dill.

If you do not have Jersey Royal Potatoes, you can substitute with other small waxy potatoes, but the unique flavour and texture will be missed.

Jersey Royal Potato & Smoked Salmon Hash with Poached Eggs

Ingredients

Instructions