Smoked Salmon Hash

By The Canadian Living Test Kitchen

67 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	310310 cal
pro	16 g16g pro
total fat	16 g16g total fat
sat. fat	4 g4g sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	202 mg202mg chol
sodium	837 mg837mg sodium
% RDI:	-
calcium	55 calcium
iron	1111 iron
vit A	1212 vit A
vit C	4040 vit C
folate	2020 folate

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Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
4 4potatopotatoes, (about 1-1/4 lb/625 g) peeled and diced
1 small sweet red pepper , diced1 1small smallsweet red pepper or green pepper, diced
1 cup diced red onions 1 1cup cupdiced red onionred onions
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
6 oz hot-smoked salmon 6 6oz ozhot-smoked salmon
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
2 tbsp chopped drained rinsed capers 2 2tbsp tbspchopped drained rinsed capercapers
1 tsp lemon juice 1 1tsp tsplemon juice
4 sunny-side up eggs 4 4sunny-side up eggeggs

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

Keywords : Breakfast; Dinner; Fry; Salmon; Eggs;

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