This time I added a couple of my favorite veggies...sweet potatoes and asparagus. Asparagus has officially taken over the farmer's market. The result was this colorful and delicious hash...that I just had to top with an oozing soft boiled egg.
This meal made for a very satisfying dinner, but it would also make for an awesome brunch.
2 large eggs, cold and fresh
8-10 oz smoked salmon, shredded
2 tablespoons olive oil
2 garlic cloves, minced
2 medium sweet potatoes, peeled and cut into cubes
1/2 medium yellow onion, diced
1 bunch of asparagus, cut into pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
To soft boil the egg:
Bring a sauce pan of heavily salted water to a boil. Once water is boiling gently place eggs (with a spoon) into boiling water. Boil eggs for 6 minutes (if you haven't already this is a good time to chop the veggies), remove from plan, place in a strainer and run cold water over them. Refill the sauce pan with cold water and let the eggs sit in the cold water until you are ready to use them.
For the hash:
In a large stove top pan, heat olive oil over medium high heat.
Once heated add garlic and let cook for 30 seconds. Reduce heat to medium and then add sweet potatoes, onions and asparagus. Season with salt, black pepper and cayenne pepper. Cover, removing lid to stir around occasionally. Cook for about 15 to 20 mintues (take a bite of sweet potato to see if it's done).
Removed pan from heat and stir in Smoke Salmon.
Serve, topped with a soft boiled egg.