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Paprika potatoes with eggs and hot smoked salmon

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To be added in QA

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 30 mins standing time


  • 4 Dutch Cream potatoes or brushed potatoes, peeled, cut into 2cm pieces
  • 1 tbs olive oil
  • 1 tsp smoked paprika
  • 1 garlic clove, crushed
  • 1½ 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
  • ½ cup (125ml) red wine vinegar
  • 1 tbs caster sugar
  • 2 tsp salt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Meanwhile, cook the potato in a large saucepan of boiling water for 2 mins. Drain well.
  3. 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*.
  4. Step 4

    Top the potato mixture with the salmon and remaining spring onion.

    Tip: SERVE WITH... baby rocket leaves, smoked paprika and chargrilled sourdough