Smoked salmon hash brown with poached egg and hollandaise sauce

Use up leftover salmon and potatoes in this quick and tasty festive brunch for four.

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For the hollandaise sauce

For the smoked salmon hash brown

  • 1kg/2lb 4oz cooked potato, slightly mashed
  • 400g/14oz cooked salmon fillet
  • 150g/5½oz smoked salmon, torn into pieces
  • 150g/5½oz crème fraiche
  • 2 tbsp chopped dill
  • 75g/2½oz unsalted butter

For the poached eggs