Smoked Salmon & Sweet Potato Hash

with Poached Eggs & Hollandaise

Smoked Salmon & Sweet Potato Hash

Smoked Salmon & Sweet Potato Hash

Ingredients:

3 Tbs. olive oil
2 shallots, diced
2 garlic cloves, mince
1 lbs. red-skinned sweet potatoes, peeled, cut into ½-inch dice
6 oz. hot-smoked salmon, crumbled
1 Tbs. orange zest
2 Tbs. chopped parsley
6 poached eggs, directions follow
Hollandaise Sauce, recipe follows

Instructions:

Heat olive oil in a large heavy skillet over medium heat. Add sweet potatoes, saute until golden brown. Add shallots and garlic, sauté for two minutes. Stir in smoked salmon, orange zest and parsley.

To serve, divide hash between 6 plates. Top each with poached egg and Hollandaise sauce.

Poached Eggs

Ingredients:

6 eggs, room temperature
1 Tbs. white wine vinegar
water

Instructions:

Use a pan that is at least 3-inches deep and wide enough to hold all the eggs. Fill with water add the vinegar. Bring the water to a temperature between 160 degrees and 180 degrees. Crack each egg into a cup or small bowl. Slip eggs carefully into the simmering water. Immediately cover with a lid and turn off the heat. In three minutes remove the eggs from the water with a slotted spoon, drain well before serving.

Eggs can be poached a day ahead and kept in water in the refrigerator. Just reheat in simmering water before serving.

Hollandaise

Ingredients:

1 Tbs. white wine vinegar
3 large egg yolks
1 c. unsalted butter, melted
Lemon juice, to taste
Tabasco, to taste
Salt and white pepper, to taste

Instructions:

Combine vinegar and the egg yolks in a bowl. Place bowl over simmering water in a pot large enough to hold the bowl, making sure the bowl does not touch the water. Whisk the egg mixture until it begins to thicken, remove from the heat. Whisk in the melted butter very slowly. Add the lemon juice, tabasco, salt and white pepper. Serve or cover & keep warm for 30 minutes.

Wine Pairings