Jersey Royal Potato & Smoked Salmon Hash with Poached Eggs

Thoroughly wash and dice the Jersey Royal potatoes into 1cm cubes. Do not peel, as the skins are thin and nutritious.

Melt 25g of Jersey butter in a large frying pan or skillet over medium heat.

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.

If using asparagus, add it to the pan during the last 5 minutes of cooking the potatoes to lightly cook.

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.

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.

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.

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.

Stir in the lemon juice.

To assemble, divide the crispy potato and smoked salmon hash between four plates. Top each with a perfectly poached egg.

Garnish with fresh chopped dill and serve immediately.