M. Andrew Gordon

Sweet Potato and Salmon Hash

In Main Dish on December 28, 2009 at 9:47 am

Christmas morning has by and large in recent years been a subdued affair with my parents and I enjoying some sort of breakfast/brunch, lots of coffee, and the occasional gift.  Having free reign to create this breakfast has its benefits.  But of course, Christmas morning isn’t the time to spend huddled in the kitchen, preparing extravagant dishes or multi-coursed gastronomic delights.  So a hash made a lot of sense to me because nearly everything would be cooked ahead of time, needing only a half-mindful eye to sit in a hot cast iron skillet while the hash develops a nicely caramelized layer.

Sometime, months ago, I had helped cook dinner at my brother’s house.  In the morning, the leftover roasted pork loin and the sweet potato side found its way into a skillet as a sort of hash and I have been thinking of recreating that since.  But Christmas seemed to beg for something a little more luxurious, something slightly askew that would never be a part of any regular breakfast.  Enter the salmon.

The basis of the hash is roasted sweet potato and red onions which are then tossed with black beans and a citrus-cilantro sauce.  This dose of herbs and acidity is countered by a little heat and smokiness from jalapenos and chipotle puree.  The sauce is reprised in a sour cream-based garnish, providing a cool complement to the dish.  The potatoes are tossed with chunks of salmon and cooked until it develops a nicely browned crust and then topped with fried eggs, cooked just enough to let the yolks run into the hash.

Sweet Potato and Salmon Hash with Fried EggsServes 6

  • Olive oil
  • 2 sweet potatoes, scrubbed and cut into 1-inch pieces
  • 2 small red onions, cut into wedges
  • Salt and freshly ground pepper
  • 1 can black beans, rinsed and drained well
  • ¾ cup loosely packed cilantro leaves
  • 2 jalapenos, stems and seeds removed
  • 2 cloves garlic, crushed
  • 1 lemon, juiced
  • 2 limes, juiced
  • ¼ cup canola oil
  • 1 tablespoon honey
  • 2 teaspoons chipotle puree
  • 1 lb salmon fillet, skin removed and cut into 1-inch pieces
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • 6 to 12 eggs
  • ½ cup sour cream
  1. Preheat oven to 400°F.  Toss sweet potatoes and red onions with olive oil and salt and pepper.  Spread on two baking sheets and roast for about 45 minutes, until starting to brown.  Let cool and add to a bowl with black beans.
  2. In a food processor or blender, combine cilantro, jalapenos, garlic, lemon and lime juices and puree.  With machine running, drizzle in oil, honey, and chipotle.  Let mix until combined and season with salt and pepper.  Reserve two tablespoons of sauce and pour the rest over the sweet potatoes, tossing to coat.
  3. Heat a large cast iron skillet or two smaller skillets.  In small bowl, toss fish with the pepper, cumin and chile powder.  Add to sweet potato mixture and combine.  Add to hot skillet and cook undisturbed for 6 to 10 minutes, depending on stove and skillet.  Break up hash and turn, cooking for another several minutes.
  4. In large non-stick skillet, cook eggs until whites are set and yolks just begin to firm.  In as small bowl, combine sour cream with reserved cilantro sauce.
  5. Spoon hash onto plate, top with egg, and add a dollop of the cilantro cream.

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