Smoked Salmon Breakfast Hash

Instructions

1. Prepare the potatoes
   Place diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 5 minutes until slightly tender but not fully cooked. Drain well and pat dry with paper towels.
2. Cook the hash base
   Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5 minutes until the bottom side is golden brown. Flip and cook for another 3-4 minutes until crispy on multiple sides.
3. Add vegetables
   Reduce heat to medium, add remaining tablespoon of olive oil, onions, and bell peppers to the skillet. Cook for 5-6 minutes until vegetables are softened. Add garlic and cook for another 30 seconds until fragrant.
4. Incorporate salmon and seasonings
   Gently fold in the smoked salmon pieces, fresh dill, and capers. Season with salt and pepper (go easy on the salt as smoked salmon is already salty). Cook for 1-2 minutes just to warm the salmon through.
5. Create wells and add eggs
   Make four wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks are still runny, or cook to your preferred doneness.
6. Prepare the garnish
   While eggs are cooking, mix sour cream with lemon juice in a small bowl. Season with a pinch of salt and pepper.
7. Serve
   Drizzle the sour cream mixture over the hash, sprinkle with additional fresh dill, and serve immediately straight from the skillet or divided onto individual plates.