- 2 tablespoons olive oil (plus more for frying the eggs)
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch uniform cubes
- 2 tablespoons lemon juice (from ½ a lemon)
- 2 tablespoons finely chopped fresh dill
- 4 eggs
- 8 ounces smoked salmon
- ¼ cup crème fraiche (optional)
- In a large cast iron skillet, heat the olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally until browned and nearly tender, about 10 minutes. Season with salt and pepper, then turn the heat down to medium-low, and continue to cook until the potatoes are crisp on the outside and tender on the inside, another 10 minutes. (At any point if the potatoes start to burn, turn down the heat slightly). Stir in 1 tablespoon of lemon juice and 1 tablespoon dill and cook for another 2 minutes. Taste for seasoning and add more salt as necessary. Set aside.
- In a medium cast iron skillet, heat enough oil to generously coat the bottom of the pan.When oil is sizzling hot, crack the eggs into the 4 quadrants of the pan. Cook, following instructions for frying an olive oil fried egg, until the sides are set. Spoon some of the hot oil over the tops of the eggs to cook the white parts that haven’t set.
- Place the fried eggs on top of the dill potatoes, arrange the folded slices of salmon around the pan, dot with tablespoons of creme fraiche (if using). (If your pan isn’t big enough, you can serve the salmon on a separate plate and have your guests help themselves.) Douse the salmon with the remaining lemon and garnish the whole pan with the remaining dill.
- Serve family style in the middle of the table and allow guests to help themselves.
Variation: Substitute 1 large zucchini, cubed, for 1-pound potatoes. Add it to the pan when the potatoes are nearly tender and continue to cook until brown. Add 1/2 teaspoon ground cumin and ½ teaspoon ground turmeric with the lemon juice. Substitute cilantro for dill. Omit the crème fraiche. Now you have Moroccan-inspired, Sephardic Jewish Hash.