How to Make Sweet Potato Hash w- Fennel & Salmon

Top this Smoked Salmon Hash with a Poached Egg for an Elegant Brunch

Apr 20, 2008
Larry Ervin

Sweet Potato - US Govt-wikiMedia Commons

Forget corned beef. Hash never had it so good as when crisp cubes of sweet potato are teamed with smoked salmon and a creamy dijon dressing.

This is definitely not your average truck-stop hash. And the stuff in the can gives hash a bad name. That name, “hash,” comes from the French hacher, to chop. Back in the 16th century, hash was chopped leftover meat disguised with gravy. Pile on the negative connotations of one other meaning for hash, as in a jumbled mess, and you have a term that needs a makeover.

This version of hash could do just that. It is adapted from Phillipe Boulot, executive chef at the Heathman Hotel in Portland, Oregon. He calls it a “mainstay of the breakfast menu.” The Heathman is an elegant oasis of European boutique elegance in the heart of the cultural district of Portland. In addition to their fine dining restaurant, the two-story paneled lounge serves high tea on Sundays and soft jazz most evenings.

This hash is perfect for a holiday brunch or breakfast for overnight guests or just anytime you feel like something special. You can make it ahead and double or even triple the quantities if you’re serving brunch for a crowd, but be prepared for recipe requests.

Sweet Potato Hash with Smoked Salmon and Fennel

2 lbs sweet potatoes
1 Tbsp prepared horseradish
1 Tbsp coarse-grained Dijon mustard (see Dijon Mustards Rated)
1/4 cup sour cream plus more for garnish
sea salt and freshly groud black pepper to taste
1 lb hot-smoked salmon
1 small red onion, minced
1 mediuum fennel bulb, tops removed, thinly sliced (optional) (Reserve a few feathery tops for garnish)
2 Tbsp butter
2 Tbsp vegetable oil

Add the potatoes to a large pot of enough boiling water to cover. Cook until tender. Cool completely, peel and cut into 1/2" cube.
In a medium bowl, blend together the horseradish, Dijon and sour cream. Both horseradish and Dijon vary greatly in strength, so taste now and adjust the three elements to make the dressing more or less assertive as you like. Add salt and pepper to taste.
Shred the salmon into the bowl and stir the onion the onion as well. Set aside.
In a large, heavy sauté pan, over medium-high flame, melt the butter and add the oil. Add the cubed potatoes and sauté until golden brown and crisp.
Add the fennel slices, if using, and sauté a minute longer, just until the fennel wilts a bit.
Reduce the flame to medium, Add the salmon mixture and toss to combine and heat. Taste again and adjust the seasoning if necessary.
Divide the mixture among four plates and garnish with a small dollop of sour cream and a scattering of fennel fronds.

For a fancier brunch, serve add a poached egg atop each serving.

Variations:

Other kinds of potatoes will also work in this recipe, as will cooked salmon of the non-smoked varitey. These will change the flavor, but still be good, possibly better to some tastebuds. That’s the formula at the Heathman Hotel. This a dynamite way to use up leftover salmon.

More Easy Recipes for Leftovers including: