Sweet Potato Salmon Hash

Time to Cook: 
30 minutes
Time to Prepare: 
20 minutes
Number of Servings: 
2
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A hash whipped up on the stove top is a wonderful way to use up leftovers from dinner the night before. Salmon is a nice twist on hash and the rosemary garlic leftovers taste wonderful in this dish. Roasted sweet potatoes change things up from plain potatoes and give you some sweetness, which is a nice touch. Topped with a creamy egg this makes an economical,  filling and delicious dinner or lunch that you could pair with some tossed green salad.

Don't have salmon? You can change this recipe up and use leftover ham or a few chopped pieces of bacon if you want. Adding a garlic clove and a little crumbled thyme or rosemary would be delicious, but really, a hash is what you make it; feel free to experiment and make it your own! Salmon is lower in fat and better for you than typical ham or bacon-and roasting the vegetables makes this tasty and enough to keep you going when you need something to keep you going.

Turn leftover salmon into a meal with sweet potatoes, herbs, and eggs

Ingredients

3-4 oz cooked rosemary garlic salmon

1 small sweet potato, peeled and cut into 1/2 inch dice, roasted

olive oil

1 medium Yukon gold potato, cooked and cut into 1/2 inch dice

1/4 cup finely chopped onion

1/8 tsp smoked paprika

salt and fresh cracked pepper

fresh Italian parsley, chopped

2 poached or fried eggs


Directions

1. Turn the oven on to 400 F. In a small bowl, toss the sweet potato cubes with 1 tsp olive oil, a sprinkle of salt and pepper. Let a baking sheet heat up in the oven for about 5 minutes before tossing the sweet potato cubes onto it. Roast, stirring occasionally, until browned and tender; about 25 minutes.

2. Remove from the oven and allow to cool. In a medium fry pan, heat up about 1 tbsp of olive oil over medium heat. Cook the onions, stirring, until softened and just beginning to brown a little. Stir in the garlic until fragrant. Add the potato and sweet potato cubes, stirring to warm them up and get a little crispy in the pan. When they are good and hot, add the salmon. Sprinkle the lot with cracked pepper, a bit of salt, and the smoked paprika.

3. While you are cooking the potatoes, get some water simmering so that you can poach the eggs. When you serve, divide the mixture between two plates, sprinkle with chopped parsley, and top with a poached egg. Serve immediately.