Salmon-Leek Hash With Poached Eggs |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Canned salmon can be used; drain and remove the dark parts and adjust the amount of salt. This would be great for dinner, too. Prep time includes cooking potatoes. Ingredients:
2 russet potatoes or 1 1/4 lbs russet potatoes, peeled and quartered |
1 tablespoon butter |
1 1/2 tablespoons vegetable oil |
2 leeks, white and pale green parts only, finely chopped |
1/2 cup chopped red bell pepper |
1 1/2 cups cooked flaked fresh salmon (see description) |
1/2 teaspoon dried dill weed |
1/2 teaspoon salt |
fresh ground pepper |
2 tablespoons chopped parsley |
6 large poached eggs |
Directions:
1. Place potatoes in a medium saucepan over high heat with 1 cup of salted water, and bring to a boil. Reduce heat to medium-low, cover, and cook until almost tender, about 15 minutes. Cool under cold water and drain, then cut into 1/2-inch cubes.
2. Melt the butter and oil together in a large nonstick skillet over medium heat. Add potatoes, leeks,and bell pepper and cook, uncovered until potatoes start to brown, 5 to 6 minutes.
3. Stir in the salmon, dill, salt, pepper, and parsley. Continue cooking until potatoes are browned, about 5 minutes longer. Top each serving with a poached egg.
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