Salmon-Leek Hash With Poached Eggs

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.

• Ready In: 40 mins
• Serves: 6

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.