Smoked Salmon Hash
1 lb yukon gold potatoes
2 tablespoons olive oil
2 garlic cloves, chopped
2 small shallots, thinly sliced
1 fresno chili, finely chopped
1 sprig thyme
2 cups spinach
3 tablespoons butter
1/2 lb smoked salmon, roughly chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons parsley, finely chopped
Bring a large pot of salted water to a boil. Add in the potatoes and cook for 15 to 20 minutes, just until they are slightly tender. Drain the potatoes and cut them into 1/8 inch cubes. Set aside to cool.
In a medium sized cast iron skillet, warm the olive oil over medium high heat. Add in the cooled potatoes and cook, turn constantly for 10 minutes. Add in the garlic, shallots, fresno chili, and thyme.
Cook this mixture for 10 minutes. Raise the heat to high and fry the potatoes until they are crispy on both sides, about 15 minutes. Lower the heat and add in the spinach and the butter. Cook until the spinach is just wilted. Add in the smoked salmon and cook for 5 minutes.
Add in the remaining ingredients and cook the hash for another 2 minutes.
4 teaspoons olive oil
Heat 4 egg pans over medium high heat. Add 1 teaspoon of olive oil to each. Crack the eggs and fry for 3 to 4 minutes, or until the egg white is just set. Season the eggs with maldon salt and pepper.
Divide the hash among 4 bowls. Add 1 fried egg on each. Garnish with pea tendrils.