Melt the butter in a large frying pan over a medium heat. Add the onion and fry until soft.
Add the potatoes and fry until they begin to soften and break down.
Add the dill
capers and smoked salmon and season well with salt and freshly ground black pepper. Stir to combine and continue to cook until the salmon is cooked and pale pink.
To serve
spoon the potato mixture onto four plates. Place two rashers of crisp bacon alongside and then place a poached egg on top of each serving of potato mixture.
