Smoked Salmon Potato Stacks
- Serves:
- Serves 3-4.
- Prep Time:
- Cook Time:
- Total Time:

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
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.
This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-fnh.