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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Canadian Living magazine and makes for a wonderful weekend breakfast or brunch. Ingredients:
1 tablespoon vegetable oil |
4 potatoes, peeled and diced |
1 small bell pepper, diced |
1 cup red onion, diced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 ounces smoked salmon |
2 tablespoons fresh dill, chopped |
2 tablespoons capers, chopped |
1 teaspoon lemon juice |
4 fried eggs |
Directions:
1. Heat oil over medium-high heat in a non-stick skillet. Fry potatoes, stirring often, until browned, about 12 minutes.
2. Add bell pepper, onion, salt and pepper and cook over medium heat, until softened, about 8 minutes.
3. Meanwhile, remove skin from salmon and break into bite-size chunks. stir into potato mixture and press with spatula to compress.
4. Cook, without stirring, until bottom is golden and crispy, about 10 minutes. Stir in dill, capers and lemon juice.
5. Spoon onto plates; top each with egg.
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