Smoked salmon and wild garlic hash

With the wild garlic season in full throttle, now is the time to indulge and liven up a breakfast hash with this fragrant green garlic. If you don’t have wild garlic, then don’t worry this does just as well with a couple of cloves of garlic and a few leaves of spinach will give the same colour.

If you’ve got some leftover potatoes, then the recipe itself takes a handful of minutes to prep, most of which can be done whilst you’re letting the potatoes brown off in the pain. If you need to parboil/boil some potatoes fresh then add 15minutes to the cooking time (or do them the day before!).

Recipe information

Preparation time: 5 minutes (add 15-20 minutes if prepping the potatoes from fresh)

Serves: 1 hungry person as a stand alone meal, 2 as a medium-sized brunch with toast

Difficulty: Pretty easy!

Calories: Approximately 300-350 calories per serving, add 100-200 for toast and butter

Makes two decent servings, add toast and butter if you’re hungry. Or just eat the whole lot yourself 😀

Ingredients

  • 6 small potatoes – leftover boiled, baked or roasted potatoes are all great. Skin on or off doesn’t matter either.
  • 1-2 slices of smoked salmon (alternatives to this could include cooked ham or flakey cheese like feta used in exactly the same way)
  • A handful of wild garlic leaves (or 2 cloves of garlic and a handful of spinach leaves)
  • 2 eggs
  • Also to cook you’ll need a splash of oil and some salt and pepper to taste!
Ingredients assembled!

Method

  1. Chop the potatoes roughly into chunks, approx 1x2cm max
  2. Put a little oil in a frying pan and start sizzling the potatoes, giving them a nice brown colour
  3. Wash and chop your garlic leaves into medium-width strips, reserve a few to scatter on the finished meal, and add the rest to the pan after the potatoes have been cooking for 3-4 minutes
  4. Keep stirring to get the garlic mixed well with the potatoes, then after another 1-2 minutes make a well in the middle of the potatoes to add your eggs
  5. Crack your two eggs into the middle, if the pan is looking dry another splash of oil into this well may be needed first.
  6. Chop the smoked salmon up and scatter on top at this point, along with a pinch of salt and a few grinds of pepper. Scatter the reserved garlic on top as well.
  7. Cook until the eggs are done to your tastes then take to the table in the pan, dressing the pan with wild garlic flowers (which are also edible). I think it looks beautiful served this way, though it also looks delicious once you portion it on to plates too
Wild garlic flowers and tasty and pretty, they make a nice way to dress the plate up.

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