At the farmers’ market, I found a vendor that smokes his own salmon using a hot-smoke method, rather than a simple cure.  This means that the fish is cooked, as well as smoked.  It’s firmer and drier than conventional smoked salmon, but so rich and meaty, I couldn’t resist buying a piece. 

There was also a farmer who had a wonderful array of greens, including Tuscan (lacinato) kale, which I LOVE.  Tuscan kale gets stripped off its stems, cut into ribbons boiled in salted water for about 5 minutes, then drained.

I decided to use the cooked kale as a healthy base on which to heap fried potatoes, onions, smoked salmon, and of course, a soft fried egg. 

This dish is simple enough to illustrate without a recipe, since for one person,  it’s basically one potato, one egg, a quarter onion, and some smoked fish (an amount to your liking).  The kale could be replaced by some raw salad greens.

The dish begins with a tablespoon of olive oil in a nonstick skillet on low heat.  Once the oil gets warm, add potatoes that have been peeled and diced into 1/2″ cubes, sprinkle with salt and pepper, and cover.  

Toss and turn pieces occasionally, replacing the cover each time.  Depending on the strength of your burners, it should take approximately one-half hour for the pieces to become slightly golden and soft.  Add some diced onion and continue cooking for about 10 minutes, covered. 

Raise heat and uncover.  Saute for approximately 5 minutes or until golden and crispy.  Taste for salt, but hold back on the salt a bit–the smoked fish is salty.  When the potato/onion mixture is done, turn off the heat and add in diced smoked salmon and allow all to rest in the warm skillet while you prepare a sunnyside-up egg. 

To present the dish, spread a layer of blanched, chopped kale, or a pile of salad greens, then top with hash mixture and egg.  Needless to say, this is a great brunch dish as well.