With this delicious Smoked Salmon Sweet Potato Hash, I’d love to invite you to celebrate my blog’s anniversary!
Yes, exactly – it’s been a year! I haven’t given up on it which is really a good sign.
Okay, how are we going to celebrate such a fantastic occasion? I’ve heard some food bloggers arrange a giveaway. Well, that sounds good. And easy. The rules are so simple. I am giving you my mailing address, and you are giving me away some presents.
Excuse me, what are you saying? It’s not working this way, is it? Am I supposed to send you presents?
What a peculiar giveaway! I though since I am an honorable owner of Havoc In The Kitchen, you should send me some gifts. That’s all right. You know what….let’s celebrate my blog’s Birthday next time!
In a meanwhile, I am gladly sharing this fabulous Smoked Salmon Sweet Potato Hash.
You may know my love for sweet potatoes and especially hash. It’s such a simple, comfort, and delish dish. No wonder it’s often suggested for a weekend brunch. I think it’s just a quintessence of that late sluggish Sunday brunch we all love. However, I’ve never had a hash on my brunch yet. I guess I am too lazy to stand near the oven on a Sunday morning. Let me be fully honest – I am too lazy to peel and cube sweet potatoes. And onions, yes peeling off onions isn’t my favorite thing to do in my Sunday mornings.
Anyways, we love sweet potato hash, and we can eat it every weekend (or even often).
Moreover, I love sharing the hash recipes on this blog because it always (almost) looks good. Surprisingly, such a messy dish is quite photogenic. Is it because a cast iron (Everything looks awesome in a cast iron)? I am not counting my attempt to make a sweet potato butternut squash hash with sage and bacon on another day. Despite the fact it sounds scrumptious, the dish looked just hideous.
But despite my love for sweet potato hash, I cannot post one recipe over and over, can I?
So I always look for another good idea. There’s the thing, though. If you google it, you won’t find a lot of absolutely new ideas. You will basically find bacon, ham, sausages, eggs, peppers, herbs, and some other ingredients. They are great things to go with a sweet potato hash. But the more good things we have, the better, right?
So, one February day I was wondering what I would incorporate in another hash. I was wondering for a minute or so. That didn’t take too much since that day I made this delicious Smoked Salmon Crepes Salad so I immediately thought smoked salmon would be a great addition. I even Googled it hoping I was a freakin genius. Turned out I wasn’t the only one to figure this out.
When I told Andrey this idea, he was quite doubtful. The combo of sweet potatoes and smoked salmon (Not to mention sour cream on a side) didn’t sound fully right to him (Unfortunately, his palate is not always as good as mine is). He asked to make some regular potato hash to go with the salmon, for any case.
However, when he tried this Smoked Salmon Sweet Potato Hash along with some sour cream and dill, he said it was really good. And I know him. He did really mean it was fabulous. Ok, maybe not exactly “fabulous” but “very delicious” for sure.
Because it is delicious. Sweet potatoes and smoked salmon (I used cold smoked salmon, but hot salmon would work too) served with a dollop of sour cream and some fresh dill – that cannot be bad.
Don’t you think so?
What kind of good things would you suggest adding to a sweet potato hash (except lavender, please)?
Smoked Salmon Sweet Potato Hash served with sour cream and dill is a delicious hearty comfort meal.
- 1 large red onion, finely sliced
- 2-3 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1,5 tablespoons butter
- 1 tablespoon smoked paprika
- a pinch of salt
- 200 gr. smoked salmon
- sour cream and fresh dill, to serve
- In a large heavy bottom skillet (cast iron is a great option) heat the olive oil. Add the onion and cook 5-7 minutes until soft and translucent.
- Add the sweet potatoes and toss to coat. Cook about 5 minutes over high heat then reduce the heat to medium, cover, and continue cooking stirring occasionally, about 10 minutes. If the potatoes turning brown too fast, add a few tablespoons of water and continue cooking.
- Remove the lid and increase heat. Add the butter, smoked paprika, and a but of salt. Cook for another 5 minutes, stirring, or until the potatoes are soft from the insides but golden outside.
- Off heat. Serve at once along with smoked salmon, sour cream, and dill.