This is a filling brunch or lunch dish which can be stretched to feed more people by serving with poached eggs and roasted tomatoes, or a green salad and a vegetable like roasted fennel.
600g (1.3 pounds) floury potatoes
Freshly ground black pepper
Bunch spring onions (scallions), trimmed and chopped
2 cups loosely packed baby spinach
400g (14 oz) hot-smoked salmon, drained, patted dry with paper towels and flaked
2 Tbsp chopped dill
Finely grated zest 1 lemon
¼ cup sour cream
Eggs for poaching, optional
Roasted tomatoes, optional
1 Peel potatoes, cut into cubes and transfer to a saucepan. Cover potatoes with cold water, salt lightly and bring up to the boil. Lower heat and cook just until tender. Drain and dry off in colander. Put potatoes in a large bowl, season with 1 teaspoon of salt and pepper to taste and mash roughly. Spoon through spring onions and baby spinach. Cool.
2 Preheat oven to 200°C (400°F). Add salmon, dill, lemon zestand sour cream. Spoon mixture into a buttered 7-cup ovenproof dish or into ovenproof dishes and dot with a little butter. Cook for 30 minutes, or until golden on top. Serve Salmon & Potato Hash with poached eggs and roasted tomatoes (optional).