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Salmon-Leek Hash With Poached Eggs

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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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

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.

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