Salmon-Leek Hash With Poached Eggs

Total Time
40mins
Prep 25 mins
Cook 15 mins

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 Nutrition

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.