Potato Hash with Smoked Fish and Fried Egg
Peel, rinse and dice potatoes. Cook in boiling salted water in a covered pot with bay leaf for about 15 minutes. Bone fish carefully and remove skin. Cut or pluck into small pieces. Peel onions, halve and cut into strips. Cut bacon into small cubes.
In hot oil fry bacon until crisp. Slide to the edge of the pan, then melt 1 tablespoon butter in the center and add onion strips and cook until translucent. Add fish pieces, season with pepper and toss everything vigorously. Drain potatoes and remove bay leaf. Add to pan, mix among the fish and leave for a few minutes. Season with salt and pepper.
Cut beetroot and pickles into slices and layer on the edge of a plate. Fry eggs in remaining butter. Distribute potato mixture on plates and place a fried egg on each. Sprinkle with chives and serve.