Smoked Salmon Hash

Instructions

1. Parboil the potatoes
   Place the diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 5 minutes until they're slightly tender but still firm. Drain well and pat dry with paper towels.
2. Cook the potatoes
   Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 5-7 minutes until the bottoms are golden brown. Flip and continue cooking for another 5 minutes until crispy on all sides.
3. Add the vegetables
   Reduce heat to medium and add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Incorporate the salmon
   Gently fold in the chopped smoked salmon, capers, and half of the chopped dill. Stir carefully to distribute evenly without breaking up the salmon too much. Season with black pepper (be cautious with salt as smoked salmon is already salty).
5. Create wells for the eggs
   Using the back of a spoon, create four wells in the hash mixture. Add a small piece of butter to each well, then crack an egg into each one. Season the eggs with a little salt and pepper.
6. Cook the eggs
   Cover the skillet and cook for 3-4 minutes for runny yolks, or 5-6 minutes for more set yolks. The whites should be completely set while the yolks remain soft.
7. Garnish and serve
   Sprinkle the remaining fresh dill over the dish. Serve directly from the skillet with dollops of sour cream or crème fraîche and lemon wedges on the side for squeezing over the top.