Smoked Salmon Hash
Topped with eggs, this makes a terrific and satisfying meal. Poached eggs would be just as delicious as sunny-side up. Use fully cooked hot-smoked salmon or try smoked trout or mackerel or even leftover cooked salmon or trout. Diner-Style Garnish: Lemon wedges and dill sprigs
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| pro | 16 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 202 mg |
| sodium | 837 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 12% |
| vit C | 40% |
| folate | 20% |
-
2 tbsp (25 mL) vegetable oil
4 potatoes (about 1-1/4 lb/625 g), peeled and diced
1 small sweet red or green pepper, diced
1 cup (250 mL) diced red onion
1/2 tsp (2 mL) each salt and pepper
6 oz (175 g) hot-smoked salmon
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
2 tbsp (25 mL) chopped drained rinsed capers
1 tsp (5 mL) lemon juice
4 sunny-side up eggs
Preparation:
In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 12 minutes.
Add red pepper, onion, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 8 minutes.
Meanwhile, skin and break salmon into bite-size chunks; stir into potato mixture and press with spatula to compress. Cook, without stirring, until bottom is golden and crispy, about 10 minutes.
Stir in dill, capers and lemon juice. Spoon onto plates; top each with egg.
Source
Canadian living Magazine: May 2006
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