Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.
Kosher saltTrout or salmon roe, chopped dill, and thinly sliced red onion Place a rack in upper third of oven; preheat to 425°. Toss potatoes in a large bowl with ¼ cup oil . Season generously with salt.
Transfer potatoes to a rimmed baking sheet and spread out into an even layer . Roast, undisturbed, until browned and very crisp , 40–50 minutes. Let cool 5 minutes. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
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