Smoked Salmon & Dill Potato Rösti with Poached Eggs

Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

Finely dice 1 medium yellow onion and chop 1/4 cup fresh dill, reserving some dill for garnish.

In a large bowl, combine the grated potatoes, diced onion, 3 tablespoons of the chopped dill, 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large non-stick skillet over medium heat. Divide the potato mixture into 4 equal portions.

Form each portion into a patty about 4 inches in diameter and 1/2 inch thick. Cook two rösti at a time for about 4-5 minutes on each side until golden brown and crispy. Add more oil if needed for the second batch.

Transfer the rösti to a baking sheet and keep warm in a 200°F oven while preparing the remaining components.

For the poached eggs, fill a large saucepan with water to a depth of about 3 inches. Add 2 tablespoons white vinegar and bring to a gentle simmer.

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk.

Remove the poached egg with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs, poaching them in batches of 2-3 depending on your pan size.

While the eggs are poaching, mix 1/2 cup sour cream with the zest of half a lemon, 1 tablespoon lemon juice, the remaining chopped dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

To serve, place a rösti on each plate. Top each with 2 ounces of smoked salmon, 2 poached eggs, a dollop of the dill-lemon sour cream, and a sprinkle of capers. Garnish with the reserved dill and serve immediately.