This is the kind of recipe that brings the entire brunch industry to its knees. I mean that in the nicest way possible, because I love brunch as much as the next eater, but seriously. These smoked salmon potato stacks will have you questioning your decision to stand in line and pay $15 for eggs stacked on things.
Because you can make eggs at home. And you can stack eggs on things at home. Delicious things, in fact.
When I came up with the idea for this recipe, I knew it would be good, but when I was testing it I actually surprised myself by how fast it was. I turned around and BOOM… it was done. I only had to cook two things, both pretty simple. A little bit of chopping and it’s in the books.
As far as dividends go on a meal, this one is one of the best. You can make it almost on a whim and it’s truly an impressive and delicious way to start the day. ENJOY.
Smoked Salmon Potato Stacks
- 1 package Dr. Praeger’s Four Potato Hash Browns
- 1 tablespoon olive oil
- 4-6 ounces smoked salmon
- 1 cup grape tomatoes, chopped
- ½ cup red onion, chopped
- 2 tablespoon capers
- 6-8 poached eggs
- White vinegar, for poaching
- Salt and pepper
- Olive oil
- Add about 1 tablespoon of olive oil to a medium skillet over medium heat. Add hash browns and cook for 3-4 minutes per side until the hash browns are nicely browned. You can store cooked hash browns in a 200 degree F. oven to keep them warm.
- For the tomato salad, stir together tomatoes, red onion, capers, a drizzle of olive oil, and season with salt and pepper.
- Poach eggs in a medium pot. Bring the pot to a slight simmer and add a few tablespoons of vinegar. Swirl the water with a spoon and carefully crack in eggs. (Work in batches depending on the size of your pot). Cook the eggs for about 3 minutes until the whites are set, but they should still give a tiny bit when touched.
- Remove eggs with a slotted spoon and carefully drain on a few paper towels.
- To build stacks, add 2-3 hash browns to a plate. Top with smoked salmon, a few spoons of the tomato salad, followed by a handful of microgreens. Carefully nestle two poached eggs on top and drizzle with some olive oil. Season with salt and pepper.
- Serve while warm.
Did you make this recipe?
Smoked Salmon Potato Stacks
This recipe is ridiculously easy, but one item that really kicks it up a notch is this quick tomato salad. It’s basically a twist on classic toppings you would see on a bagel and lox situation. Don’t skimp on the capers!
You can bake these hash browns as well, but personally for this dish I like to do them in a skillet with a tiny drizzle of oil so they get really nice and crispy.
I like to serve three of these on my plate with two eggs, but you could also just stick to two of them.
Poaching eggs! We’ve talked about it a lot. Can you just fry some eggs and put them on top? Absolutely. But the poached egg really is a thing of beauty and it’s not too hard once you get the hang of it. I make them all the time now.
Bring a small pot of water to a simmer with a drizzle of vinegar. Then carefully add your eggs. In my medium pot I can do four eggs at a time if I’m careful.
They will need to cook for about 3 minutes. Don’t mess with them too much but feel free to pull one out with a slotted spoon to test for doneness. The whites should be set but the egg should give a bit to pressure so you know the yolk isn’t quite set yet.
When they come out let them drain on a few paper towels.
Making these stacks is beautiful and simple. A few hash browns, a few slices of salmon, a big spoonful of the tomato salad.
Then pile on some microgreens (optional, but classy right?) and your eggs.
Drizzle with a little olive oil? Sure. A little salt and pepper? Also, sure.
However you garnish them, these smoked salmon potato stacks will instantly rise to the top of your brunch game. Go forth and impress.