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Smoked Salmon And Sweet-potato Hash

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This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

Nonstick vegetable oil spray

1 tb olive oil

1 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups)

1 pound leeks, chopped (white and pale green parts only; about 2 cups)

1 large red bell pepper, cut into 1/2-inch cubes

6 ounces smoked salmon, chopped

4 teaspoons chopped fresh dill

1 tablespoon grated orange peel

1/4 cup low fat or fat free sour cream (substitiute as your diet allows- I actually prefer to use unflavored yogurt)

**To make Sweet Potatoes easier to handle microwave 5 minutes to slightly soften. They are hard as a rock B)

Spray an 8"x8" baking dish with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and saut

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