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For the hash browns
- 1 (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:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
