SALMON HASH (for four)
1 tablespoon canola oil
2 tablespoons unsalted butter
2 large russet potatoes, peeled and cut into ½ inch dice
coarse salt and freshly ground black pepper to taste
1 pound leftover salmon fillet, grilled or roasted, sauce rinsed off, patted dry and chilled
1 cup chopped green onions
½ teaspoon fresh thyme
4 ripe plum tomatoes, seeded and diced
- In a large nonstick fry pan over medium-high heat, warm oil and melt butter. When hot, add potatoes and fry until crisp and golden underneath, 3 to 4 minutes. Stir potatoes and continue cooking, stirring occasionally, until potatoes are crisp and golden on all sides, 12 to 15 minutes. Season with salt and pepper.
- Flake salmon into ¾ inch pieces. Add to potatoes and cook, stirring, until heated through, 3 to 4 minutes.
- Add onions, thyme, tomatoes, salt and pepper. Cook, stirring, until heated through, 1 to 2 minutes. Serve hot with poached eggs on top.
adapted from a Williams Sonoma catalog