Salmon-Leek Hash With Poached Eggs - cooking recipe

Ingredients

2 russet potatoes or 1 1/4 lbs russet potatoes, peeled and quartered
1 tablespoon butter
1 1/2 tablespoons vegetable oil
2 leeks, white and pale green parts only, finely chopped
1/2 cup chopped red bell pepper
1 1/2 cups cooked flaked fresh salmon (see description)
1/2 teaspoon dried dill weed
1/2 teaspoon salt
fresh ground pepper
2 tablespoons chopped parsley
6 large poached eggs

Preparation

Place potatoes in a medium saucepan over high heat with 1 cup of salted water, and bring to a boil. Reduce heat to medium-low, cover, and cook until almost tender, about 15 minutes. Cool under cold water and drain, then cut into 1/2-inch cubes.
Melt the butter and oil together in a large nonstick skillet over medium heat. Add potatoes, leeks,and bell pepper and cook, uncovered until potatoes start to brown, 5 to 6 minutes.
Stir in the salmon, dill, salt, pepper, and parsley. Continue cooking until potatoes are browned, about 5 minutes longer. Top each serving with a poached egg.