Wild Salmon Hash Recipe

Time30m

Serves2

leeks, potatoes, cream, two eggs cooked to order, whole wheat toast

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Ingredients

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1
Prepare the Ingredients
Wash and thinly slice the leeks. Peel and dice the potatoes into small cubes.
2
Cook the Potatoes
In a medium pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.

3
Sauté the Leeks and Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and sauté until they are soft, about 5 minutes. Add the wild salmon, breaking it into chunks as it cooks for another 5-7 minutes until fully cooked.
4
Combine Ingredients
Add the drained potatoes to the skillet with the leeks and salmon. Stir gently to combine and cook for an additional 3-4 minutes until heated through. Season with salt and black pepper.

5
Cook the Eggs
In a separate non-stick skillet, cook the eggs to your liking (fried, scrambled, or poached).
6
Toast the Bread
Toast the whole wheat bread until golden brown.

7
Plate the Dish
Divide the wild salmon hash among two plates. Top each serving with a cooked egg and serve with slices of toasted whole wheat bread on the side. Drizzle with heavy cream if desired.