Boxty potato brekkie with salmon

Instructions

1. Mix the mashed potato in a large bowl with the grated potato, flour and milk and stir to evenly combine.
2. Heat a frying pan over a medium–high heat. Add a little butter and, when the butter has melted, spoon heaped tablespoons of the mixture into the frying pan to create rounds. Fry for 3-4 minutes on each side until golden-brown. Remove to a plate and keep warm while you cook the remainder of the mixture to give you 12 in total. 
3. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of iced cold water.
4. Gently crack eggs all over and peel using a teaspoon, starting from the wider end, which contains the air pocket. Slice each in half.
5. Add the cream cheese to a food processor along with the smoked salmon and capers, blitz until roughly chopped, then add to a small bowl along with the creme fraîche, 1 tablespoon of chives and zest of half the lemon. Mix to combine evenly and season to taste.
6. Slice the lemon into wedges then serve the boxty on a plate topped with creme fraîche mixture, eggs and lemon wedges. Sprinkle with the remaining chopped chives and some freshly ground black pepper.