Salmon-leek Hash With Poached Eggs

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 russet potatoes or 1 1/4 lbs russet potatoes, peeled and quartered
• 1 tablespoon butter
• 1 1/2 tablespoons vegetable oil
• 2 leeks, 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

Recipe

• 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.