PREP TIME: 15 minutes
COOKING TIME: 25 minutes
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the potato chunks in lightly salted boiling water for about 10 minutes, until tender. Drain well.
Heat the olive oil in a large frying pan. Add the onion and potatoes and fry for about 10 minutes, stirring often until golden brown.
Stir the salmon chunks and thyme or parsley into the potato mixture, then make four spaces. Carefully crack the eggs into these spaces and cook over a low heat for about 6 minutes until the eggs have set. Season and serve at once.
Cook’s tip: Make the salmon hash in individual pans if you have some – they look so attractive.
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 1kg (2lb 4oz) new potatoes, cut into chunks
• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp chopped fresh thyme or parsley
• 4 eggs
• Salt and freshly ground black pepper