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.