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      Smoked Salmon Hash with Poached Egg

      Smoked Salmon Hash with Poached Egg


      Serves 3 to 4



      1 medium sweet potato, cubed no bigger than 1/4 inch
      1 Yukon gold potato, diced no bigger than 1/4 inch
      Olive Oil
      1/4 onion, finely chopped
      2 eggs
      6 ounces smoked salmon, diced no bigger than 1/4 inch
      1 tablespoon chopped fresh dill, sprigs reserved
      2 tablespoons crme fraiche

      Preheat oven to 200 degrees
      Toss the potatoes in a skillet with the oil over medium high heat, saut 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 crme 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