Salmon Hash with Sunny-Side-Up Eggs
Put the sweet potato in a small saucepan and add enough cold water to cover by
5 cm; simmer over medium heat until tender, about 12 minutes. Drain and cut
into cubes.
Heat 1 tablespoon of the olive oil in a cast-iron or nonstick frying pan over
medium-high heat. Season the salmon with ¼ teaspoon each of the salt and black
pepper. Cook in the pan, turning, until golden, 3 to 4 minutes. Transfer to a plate.
Add the sweet potato to the pan. Cook over medium-high heat until golden,
about 2 minutes. Stir in the onion, peppers, 2 tablespoons of the chives, and the
remaining ¼ teaspoon each of salt and black pepper. Cook, stirring, until the
vegetables are golden and tender, 4 to 8 minutes. Return the salmon to the pan.
Heat, stirring gently and letting the salmon flake, until cooked through, about 1
minute more. Transfer everything to a bowl; loosely cover with aluminium foil.
Wipe out the pan and add the remaining 1 tablespoon olive oil. Cook the eggs
over medium-low heat until the whites are set, about 3 minutes, or to your
desired done-ness. Divide the hash among four plates and top each with an egg.
Sprinkle with the remaining 1 tablespoon chives before serving.
SERVES 4
1 large sweet potato, peeled
2 tablespoons olive oil
1 (550-g) piece skinless salmon, cut into 5-cm chunks
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 small red onion, coarsely chopped
2 small peppers, coarsely chopped
3 tablespoons chopped fresh chives
4 large eggs