Smoked Salmon Hash with Poached Egg

Smoked Salmon Hash with Poached Egg

Serves 3 to 4

 
1 medium sweet potato, cubed no bigger than ¼ inch
1 Yukon gold potato, diced no bigger than ¼ inch
Olive Oil
¼ onion, finely chopped
2 eggs
6 ounces smoked salmon, diced no bigger than ¼ inch
1 tablespoon chopped fresh dill, sprigs reserved
2 tablespoons crème fraiche
 
Preheat oven to 200 degrees
Toss the potatoes in a skillet with the oil over medium high heat, sauté for 15 minutes
Meanwhile, poach the eggs and keep them warm in the oven
Add the onions to the potatoes and cook for 5 minutes
Remove from the heat, mix in the salmon, dill, and crème fraiche
Spoon hash onto plates, reserving a little for garnish
Top the has with the eggs; garnish with a dollop of hash and sprig of dill

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