Smoked Salmon & Red Onion Hash with Poached Eggs

Yield: 12 servings.

2 Tbsp. vegetable oil

1 large red onion, diced

8 medium Yukon Gold potatoes

1 lb. smoked slamon, flaked

1 cup cooked wild rice

1 cup red bell pepper, diced

½ cup green onions, sliced

4 large egg yolks

to taste, salt and pepper

12 large eggs

1 Tbsp. vinegar

3 tsp. chopped chives

Dice 4 of the potatoes. Sauté in oil with red onion in a nonstick pan until potatoes are tender. Remove from heat; cool slightly.

Quarter the remaining potatoes. Microwave potatoes on high for 2½ to 3 minutes, or until soft. Place in large bowl and mash; cool slightly.

Add salmon, rice, pepper dices, green onions, egg yolks, diced potato-onion mixture, and salt and pepper to taste. Form into 12 patties, about 7 oz. each.

Bake at 350°F on spray-coated pan for 20-25 minutes until golden brown and the internal temperature is a minimum of 160°F.

While patties are baking, gently poach eggs in simmering water that has been acidified with vinegar until whites are set (completely coagulated and firm) and yolks beging to thicken (no longer runny, but not hard).

To serve: Place a poached egg on top of a salmon-potato patty. Sprinkle with 1 tsp. chives. Serve immediately.