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  Salmon Hash with Eggs
   Breakfast
   Williams-Sonoma Kitchen
   6/19/2008
Ingredients:
1 T canola oil
2 T unsalted butter
2 large russet potatoes, peeling & cut into 1/2 inch cubes
salt & pepper to taste
1 lb salmon fillet, grilled or roasted, chilled
1 cup chopped green onions
1/2 tsp chopped fresh thyme
4 ripe plum tomatoes, seeded & diced
eggs (poached or any way you like)
Instructions:
In a large nonstick fry pan over med-high heat, warm oil & melt butter. When hot, add potatoes & fry until crispy & golden underneath, 4-5 minutes. Stir potatoes; continue cooking, stirring occasionally, until potatoes are crispy & golden on all sides, 15-18 minutes more. Season with salt & pepper.

Flake salmon into 3/4 inch pieces. Add to potatoes & cook, stirring until heated through, 3-4 minutes. Add onions, thymr, tomatoes, salt & pepper. Cook, stirring, until heated through, 1-2 minutes.

Serve hot with eggs.

Serves 4.
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