Smoked Salmon Potato Stacks
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.
1) 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.
2) For the tomato salad, stir together tomatoes, red onion, capers, a drizzle of olive oil, and season with salt and pepper.
3) 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.
4) Remove eggs with a slotted spoon and carefully drain on a few paper towels.
5) 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.
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.