Double Salmon And Sweet Potato Hash With Poached Eggs Recipes

DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS

Deconstructed Sweet Potato Hash with Fried Eggs image

Provided by Claire Robinson

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 stick unsalted butter, divided
12 fresh sage leaves, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup water
2 Vidalia or sweet onions, chopped
8 large eggs

Steps:

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
Cook's Note: Serve with your favorite breakfast meat.

DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS

Double-Salmon and Sweet Potato Hash with Poached Eggs image

Categories Egg Vegetable Brunch Poach Wheat/Gluten-Free Salmon Leek Sweet Potato/Yam Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Diabetes-Friendly

Yield Serves 6

Number Of Ingredients 13

Ingredients

1/4 cup white wine vinegar
6 large eggs
4 tablespoons (1/2 stick) butter
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
3 cups chopped leeks (white and pale green parts only)
1 large red bell pepper, diced
2 teaspoons dried thyme
1 12-ounce skinless salmon fillet, cut into 1/2-inch cubes
3 tablespoons pure maple syrup
2 1/2 teaspoons chopped fresh sage
5 ounces thinly sliced smoked salmon, chopped
Paprika
Chopped fresh chives

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.

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