Searching for a simple family dinner idea? These paprika potatoes and eggs with smoked salmon are the perfect solution. Simple yet delicious, you'll be making them on repeat!
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + 30 mins standing time
Ingredients
- 4 Dutch Cream potatoes, peeled, cut into 2cm pieces
- 1 tbs olive oil
- 1 tsp smoked paprika
- 1 garlic clove, crushed
- 11/2 cups (375ml) chicken or vegetable stock
- 4 Coles Australian Free Range Eggs
- 2 spring onions, thinly sliced
- 150g pkt Coles Tasmanian Hot Smoked Salmon Pepper Portions, coarsely flaked
Pickled onion
- 1 red onion, thinly sliced
- 1/2 cup (125ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the pickled onion, combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 2 mins. Drain well.Step 3
Heat the oil in a large non-stick frying pan over medium heat. Add the potato and cook, turning occasionally, for 5-7 mins or until golden brown. Add the paprika and garlic and stir to combine. Add half the stock and bring to the boil. Cook for 2 mins or until the stock reduces by half. Reduce heat to medium. Add the remaining stock. Make 4 indents in the potato mixture. Crack 1 egg into each indent. Sprinkle with half the spring onion. Cook for 5-7 mins or until the egg whites are just set or cooked to your liking.Step 4
Top the potato mixture with the salmon and remaining spring onion.
Serve with... baby rocket leaves, smoked paprika and chargrilled sourdough.
Paprika potatoes and eggs with hot smoked salmon
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + 30 mins standing time
Ingredients
- 4 Dutch Cream potatoes, peeled, cut into 2cm pieces
- 1 tbs olive oil
- 1 tsp smoked paprika
- 1 garlic clove, crushed
- 11/2 cups (375ml) chicken or vegetable stock
- 4 Coles Australian Free Range Eggs
- 2 spring onions, thinly sliced
- 150g pkt Coles Tasmanian Hot Smoked Salmon Pepper Portions, coarsely flaked
Pickled onion
- 1 red onion, thinly sliced
- 1/2 cup (125ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
Description
Searching for a simple family dinner idea? These paprika potatoes and eggs with smoked salmon are the perfect solution. Simple yet delicious, you'll be making them on repeat!
Method
Step 1
To make the pickled onion, combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 2 mins. Drain well.Step 3
Heat the oil in a large non-stick frying pan over medium heat. Add the potato and cook, turning occasionally, for 5-7 mins or until golden brown. Add the paprika and garlic and stir to combine. Add half the stock and bring to the boil. Cook for 2 mins or until the stock reduces by half. Reduce heat to medium. Add the remaining stock. Make 4 indents in the potato mixture. Crack 1 egg into each indent. Sprinkle with half the spring onion. Cook for 5-7 mins or until the egg whites are just set or cooked to your liking.Step 4
Top the potato mixture with the salmon and remaining spring onion.
Serve with... baby rocket leaves, smoked paprika and chargrilled sourdough.