Smoked Salmon & Sweet Potato Hash with Baked Eggs Recipe
- 3-4 tbs vegetable oil
- 1 sweet potato peeled and cut into ½” dice (about 1 lb)
- 2 Yukon Gold potatoes (1 lb), cut ½” dice (unpeeled)
- 1 medium red onion, chopped
- ½ red pepper, diced
- 1 cup corn
- 4 oz smoked salmon, flaked (if you’re using pre-sliced then cut into dice)
- 1 bunch scallions, chopped small
- 1 tsp Kosher salt
- 1 tsp black pepper
- 6 eggs
- 3 tbs melted butter
Yield: 4 Servings
- Preheat oven to 400.
- Heat an ovenproof skillet over high heat – cast iron works the absolute best, but a non-stick pan does well too. [Note: Be sure to use a large enough pan so as not to overcrowd and steam the potatoes.]
- Add 3 tbs vegetable oil and both kinds of potatoes and season with half of the salt and pepper.
- Cook 10 minutes or until the potatoes begin to brown on all sides – shaking pan frequently during this process.
- Add the red onion and additional oil if needed and continue to cook until the potatoes are completely soft (10 minutes or so).
- Add the red pepper, corn, and smoked salmon and season with the remaining salt and pepper.
- Cook an additional 5 minutes, and then toss in 2/3 of the scallions and taste for seasoning.
- To bake the eggs, make indentations in the hash using the back of a large spoon and crack an egg into each “well”.
- Spoon melted butter over each egg and top with a bit of cracked black pepper.
- Place the pan into the oven and bake for 10-11 minutes, checking even earlier so as not to overcook the eggs.
- The eggs are done when the whites are just set but the yolks are still a bit loose inside.
- Remove from the oven and sprinkle with remaining scallions.
- This recipe works great as individual servings. Just place hot hash into ramekins, make the “well”, and continue directions from there. [Note: Cooking time may be quicker for the eggs.]
- Any type of smoked fish may be used such as trout, haddock or whitefish. Other substitutions can be ham or chopped bacon, cooked corned beef, or additional vegetables for a vegetarian version (this would be great with melted smoked cheese over the top).
- This has can be made ahead, but needs to be reheated in the oven or on the stove before adding the eggs.