Smoked Salmon Potato Stacks

Serves:
Serves 3-4.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Smoked salmon potato stacks: These beautiful potato and egg stacks are SO easy to make and they look and taste very elegant. They are your new favorite brunch/fancy meal! | macheesmo.com
Print Recipe

These beautiful potato and egg stacks are SO easy to make and they look and taste very elegant. They are your new favorite brunch/fancy meal!

Ingredients

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
Microgreens
6-8 poached eggs
White vinegar, for poaching
Salt and pepper
Olive oil

Directions

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.