Smoked Salmon And Sweet Potato Hash Food

SMOKED SALMON SWEET POTATO HASH

Steps:

• In a large heavy bottom skillet (cast iron is a great option) heat the olive oil. Add the onion and cook 5-7 minutes until soft and translucent.
• Add the sweet potatoes and toss to coat. Cook about 5 minutes over high heat then reduce the heat to medium, cover, and continue cooking stirring occasionally, about 10 minutes. If the potatoes turning brown too fast, add a few tablespoons of water and continue cooking.
• Remove the lid and increase heat. Add the butter, smoked paprika, and a but of salt. Cook for another 5 minutes, stirring, or until the potatoes are soft from the insides but golden outside.
• Off heat. Serve at once along with smoked salmon, sour cream, and dill.
• Enjoy!

SALMON POTATO HASH

Steps:

• Preheat oven to 300 degrees F.
• For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
• For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
• Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
• Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
• For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
• For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
• Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

SMOKED SALMON AND SWEET-POTATO HASH

Steps:

• 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.)
• Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.

SMOKED SALMON HASH

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Fry potatoes, stirring often, until browned, about 12 minutes.
• Add bell pepper, onion, salt and pepper and cook over medium heat, until softened, about 8 minutes.
• Meanwhile, remove skin from salmon and break into bite-size chunks. stir into potato mixture and press with spatula to compress.
• Cook, without stirring, until bottom is golden and crispy, about 10 minutes. Stir in dill, capers and lemon juice.
• Spoon onto plates; top each with egg.

DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS

Steps:

• Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water.
• Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold half of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat.
• Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm.
• Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives.