Smoked salmon and potato hash

Ingredients

3 Tbsp	Olive oil
600 g	Floury potatoes (Main)
4	Spring onions
100 g	Smoked salmon (Main)
1 to taste	Salt & freshly ground pepper
¼ cup	Low-fat sour cream
3 Tbsp	Fresh chives
1	Lemon

Directions

1. Cook floury potatoes whole in boiling, salted water until tender. Drain and set aside to cool.
2. Once cool enough to handle, remove skins and discard. Cut potatoes into coarse chunks.
3. Heat a nonstick frying pan, add olive oil and then potato chunks and cook for 5 to 10 minutes, tossing regularly until golden brown and crisp all over.
4. Add chopped spring onions, season with salt and pepper and toss well. Divide mixture between four serving plates or ramekins.
5. Top with smoked salmon, a spoonful of sour cream and a sprinkling of chives or parsley. Serve with lemon wedges on the side, if desired.

Tip:Boiling potatoes with their skins on stops the spuds absorbing extra water and makes for a drier cooked potato, which will be crispier when pan-fried.