A note from Emily: “Hello!! I am sending you a recipe that can be used for breakfast, lunch or dinner……Salmon, leek and potato hash with eggs. My family loves this recipe because it looks amazing, tastes fantastic and is a great source of protein and healthy fats. I hope you will love it too. I developed this recipe myself.”
Ingredients
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 2 shallots, finely diced
- 1 c. leeks, white and light green parts only, cleaned and sliced
- 2 c. potatoes, diced
- 1 ½ tsp. salt
- ¾ tsp. freshly ground pepper
- 1 tsp. fresh (lemon) thyme
- 1 lb. Alaska Gold Easy Salmon
- ¾ c. water
- 4-8 large eggs
- Chopped chives (optional)
Directions
In a sauté pan over medium heat, add butter and 1 tbsp. extra virgin olive oil. Add shallots and leeks and sauté until soft, about 5 minutes. Add potatoes, 1 tsp. salt , ½ tsp. pepper, and (lemon) thyme, stir to combine. Add water, ¼ c. at a time and allow to evaporate and steam the potatoes until soft (not mushy), about 10-12 minutes. Meanwhile, in a separate pan, heat 1 tbsp. extra virgin olive oil over medium heat. Add easy salmon with ½ tsp. salt and ¼ tsp. pepper. Cook through, about 5-7 minutes. Add salmon to potato mixture and stir to combine. Cook egg(s) to your liking. Divide hash evenly between 4 bowls and top with egg(s). Garnish with chopped chives if desired.
Serves 4
