Name: Smoked Salmon and Sweet-Potato Hash
Yield: Makes 6 servings
Ingredients: Nonstick vegetable oil spray; 3 tablespoons vegetable oil; 1 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups); 1 pound leeks, chopped (white and pale green parts only; about 2 cups); 1 large red bell pepper, cut into 1/2-inch cubes; 6 ounces smoked salmon, chopped; 4 teaspoons chopped fresh dill; 1 tablespoon grated orange peel; 1/4 cup crème fraîche or sour cream

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

Recipe information

Yield
Makes 6 servings

Ingredients

Nonstick vegetable oil spray

3 tablespoons vegetable oil

1 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups)

1 pound leeks, chopped (white and pale green parts only; about 2 cups)

1 large red bell pepper, cut into 1/2-inch cubes

6 ounces smoked salmon, chopped

4 teaspoons chopped fresh dill

1 tablespoon grated orange peel

1/4 cup crème fraîche or sour cream

Preparation

Step 1
Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
Step 2
Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.

TagsHash Smoked Salmon Salmon Fish Seafood Sweet Potato Potato Root Vegetable Vegetable Sour Cream Dairy Dill Herbs & Spices Starter Breakfast Dinner Nut Free Gluten Free Make Ahead Weeknight Meals Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes