This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.
2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving
1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.
2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.
3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.
4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.