|Diced cooked potatoes||2 1⁄2 Cup (40 tbs)|
|Canned water packed salmon||15 1⁄2 Ounce, drained, flaked (1 Can)|
|Sweet green pepper||1 Small, cored, seeded and diced|
|Green onions||4 , finely chopped|
|Snipped fresh dill/Minced parsley / 1 tablespoon dill weed / parsley flakes||3 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Salt/To taste||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Egg white||1 Large|
|Skim milk||1⁄4 Cup (4 tbs)|
1 ln a large bowl, combine the potatoes, salmon, green pepper, green onions, dill, lemon rind, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
2 ln a 10-inch nonstickskillet, heat the oil over moderate heat.
Add the salmon mixture, flattening it into a cake.
Cook, covered, over moderately low heat for 7 to 10 minutes or until the underside is golden.
Shake the pan frequently to prevent the bottom of the hash from burning.
3 In a large bowl, whisk together the egg, egg white, milk, and remaining saltand pepper.
Make an indentation in the hash, pour in the egg-milk mixture, and cook over moderately low heat for 2 to 3 minutes or until the eggs are set.
Loosen the hash around the edges with a spatula, place a plate over the skillet, and invert onto the plate.
Sprinkle with parsley if desired.