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Recipes

Smoked Salmon and Sweet-Potato Hash

By Lane Crowther

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

Need to make a substitution?

Preparation

  1. 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. DO AHEAD 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.

Explore Bon AppétitAmericanSmoked SalmonSalmonFishSeafoodSweet PotatoPotatoVegetableBell PepperLeekEasyQuickNut-FreeGluten-FreeSautéBreakfast