Yield: 4 servings | Prep time: 15 minutes | Cook time: 25 minutes
- 2 tablespoons neutral-tasting, high-heat oil (I like avocado oil)
- 5 tablespoons butter, divided
- 1/2 small red onion, cut into 1/4-inch dice
- 1 small celery root, peeled and cut into 1/4-inch dice
- 1 small sweet potato, peeled and cut into 1/4-inch dice
- 1 waxy potato (such as Yukon Gold), peeled and cut into 1/4-inch dice
- kosher or sea salt
- freshly ground black pepper
- 4 ounces hot smoked salmon, flaked into 1/2-inch pieces
- 4 eggs
- 2 tablespoons mixed herbs (I use chives and fennel fronds)
Heat a large, nonstick or well-seasoned cast-iron pan over medium heat. Add oil and 2 tablespoons of the butter. When the butter foams, add onion and cook, stirring occasionally, for 1 minute. Add celery root, sweet potato, and potato, and season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through and golden brown, 12–15 minutes. In the last minute of cooking, stir in the smoked salmon.
When the hash is almost done cooking, start the eggs. Heat the remaining 3 tablespoons butter in a large non-stick or well-seasoned cast-iron pan over high heat. (You can also do this in the same pan after the hash is removed, if you like). When the butter has stopped foaming, gently break the eggs into the pan, one at a time. Cook for 2 minutes. Reduce heat to medium and continue to cook until the eggs reach your desired doneness, then season with salt and pepper.
To serve: Transfer hash to a serving platter or individual plates. Top with the eggs. Sprinkle herbs over the eggs and serve immediately.