Recipe for Smoked Salmon Hash

One would imagine that near perfection shouldn’t be touched, but what’s the fun in that? Following on the heels of the joyful discovery of smoked trout hash, I thought why not smoked salmon? Why not sweet potatoes or yams too? After some experimentation, I’m pleased to announce hash nirvana!

1 sweet potato (medium) – cubed no bigger than 1/4 inch
1 yukon gold potato – cubed no bigger than 1/4 inch
1/4 onion – chopped finely
6-8 oz smoked smoked – cubed no bigger than 1/4 inch
1 Tb fresh dill – chopped – reserve sprigs for garnish
2 Tb crème fraîche
2 eggs – poached (or fried)

1) Toss potatoes in pan w/ oil @ medium high heat, saute for 15 minutes.
2) Meanwhile, fry or poach 2 eggs and keep warm in oven at 200 degrees.
3) Add onions to potatoes and cook additional 5 minutes
4) Remove from heat, mix in the smoked salmon, dill and crème fraîche.
5) Spoon hash onto plate, reserving a little bit for garnish.
6) Top hash with eggs, garnish with a dollop of hash and a sprig of dill.