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Roasted Sweet Potato and Smoked Salmon Breakfast Hash with Sour Cream, Fresh Dill and Lemon Zest.

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Warning! This dish is highly addictive. The way garnet yams, lemon zest, dill and smoked
salmon taste when I get all of it in one bite is just out of this world. I like to top this with poached
eggs and creme fraiche but any way you like to prepare your eggs will work great.

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Ingredients

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4 ounces red onion, medium dice
2 pounds sweet potatoes, 1/2” diced
4 ounces smoked salmon, crumbled
1 ounce avocado oil
4 ounces green pepper, 1/2” dice
1 ounce butter
1 teaspoon paprika
1 tablespoon kosher salt
1/2 tablespoon black pepper
2 sprigs dill, finely chopped
4 ounces sour cream, garnish
1 each lemon, garnish

Serve with a poached or a six minute egg.
Suggested Wine: Prosecco

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Steps

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1. Toss sweet potato and onion and green pepper with avocado oil, paprika, salt, pepper.
2. Pour vegetables onto a lined sheet pan and roast at 400 until sweet potatoes are fork tender. Set aside and cool.
3. Heat a 10” saute pan on medium high heat. Add butter to the hot pan.
4. When the butter is melted add the diced pepper and Eva’s Wild Smoked Salmon.
5. Add the roasted sweet potato mixture.
6. Heat through and serve in 5 equal portions.
7. Garnish with sour cream, fresh dill sprigs and grated lemon zest.

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Nutritional Info

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Per Serving (excluding unknown
items): 407 Calories; 21g Fat
(44.6% calories from fat); 10g
Protein; 48g Carbohydrate; 7g
Dietary Fiber; 35mg Cholesterol;
1733mg Sodium. Exchanges: 2
1/2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 0 Non-Fat Milk;
4 Fat.

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