Double-Salmon and Sweet Potato Hash (with Poached Egg)

2 T unsalted butter

1 lb (3 medium) red-skinned sweet potatoes (yams), peeled and cut into ½-inch cubes

2 C (2 medium) chopped leeks (white and pale part only)

1 small (½ large) red bell pepper, diced

1 t dried thyme

1 8oz. skinless salmon fillet, cut into ½-inch cubes

2 T pure maple syrup

2 t fresh sage, chopped

4 oz. slices smoked salmon, sliced

2-3 scallions, thinly sliced – for garnish

Serve with Poached Eggs

Melt the butter in a large non-stick sauté pan over low heat. Add the leeks, sweet potatoes, bell pepper and thyme; stir to coat with butter. Cover with a lid and cook untl potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover, cook without stirring until potatoes are browning on the bottom, about 3 minutes. Using a spatula, turn hash over and cook without stirring until potatoes are browning on the bottom, about 3 minutes longer. Fold in the fresh salmon cubes, sage and maple syrup. Cover with lid ajar and cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix in smoked salmon pieces and garnish with sliced scallions. Spoon hash onto individual plates and serve with poached egg on top. Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s