For the recipe I had leftover salmon and roasted potatoes, but any meat and starch combination is good for hash.
1 tablespoon Olive Oil
1 cup sliced Leeks
1/2 cup finely sliced Yellow Peppers
4 cups Roasted Potatoes
3 4oz cooked Salmon Pieces (torn into large chunks)
2 tablespoons chopped Fresh Herbs (Sage, Parsley, Rosemary etc.)
1/4 cup Crème Fraîche or softened Cream Cheese
In a large saute pan over medium heat, heat the olive oil and cook the leeks and peppers until soft. About 10 minutes.
Add in the potatoes and saute until warmed through. Next add the salmon and gently toss with the rest of the ingredients, cook until just warmed through about 5 minutes. Sprinkle over the chopped herbs and add the crème fraîche. Toss gently to create a creamy sauce.
Serve with a fried egg.
Kathleen Rear 