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For the hash browns
- 1.4 (3lb) peeled potatoes, cut into 2.5cm (1in) chunks (skin on)
- 25 (1oz) butter
- 30ml (2tbsp) olive oil
- 1 bunch of spring onions, finely sliced on the diagonal
- Salt and ground black pepper
For the scrambled eggs
- 25 (1oz) butter
- 50 (2oz) shallots, chopped
- 10 large eggs, beaten
- 60 (4tbsp) soured cream
- Salt and ground black pepper
- 450 (1lb) smoked salmon, sliced, to accompany
- Step 1
To make the hash browns, bring a large pan of salted water to the boil. Add the potatoes, bring back to the boil and cook for 3min. Drain well and dry on kitchen paper. Heat the butter and oil in a large frying pan, add the potatoes and cook for 8min, scraping the crispy bits from the surface of the pan. Add the spring onions and seasoning and cook for a further 1-2min or until the potatoes are golden and crisp. Cover with a lid or a piece of foil and keep warm.
- Step 2
To make the scrambled eggs, heat the butter in a large heavy-based frying pan, preferably non-stick, add the shallots and cook for 3min until softened. Place the eggs and soured cream in a bowl with a little seasoning and whisk lightly together. Add the egg mixture to the shallots and cook, stirring with a fork for about 1min, bringing the set eggs in from the side of the pan to the centre. When the eggs are just starting to set, remove the pan from the heat - be careful not to overcook the eggs.
- Step 3
Serve the scrambled eggs over the hash browns, with the smoked salmon on top. Garnish with crushed black pepper and spring onion curls, if you like, then serve.
- Step 4
Prepare ahead. Complete step 1 up to 24hr in advance. Cool, cover and chill. To use: Warm the hash browns through at 180°C (350°F) mark 4 for 30-35min. Complete the recipe.
Try more of our favourite egg recipes for brunch
Eggs benedict
Healthy ham, egg and chips
Baked eggs with hollandaise and soldiers
Baked eggs
Soft-boiled eggs with rosemary and garlic fingers
Health tip
The young, the elderly, pregnant women or those with immune-deficiency diseases should avoid raw or lightly cooked eggs, which may contain salmonella.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
