Description
Put a soft boiled egg on top and this makes for a tasty brunch or dinner!
Ingredients
- 2 whole Large Eggs, Cold And Fresh
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 2 whole Sweet Potatoes, Peeled And Cut Into Cubes
- ¾ cups Medium Yellow Onion, Diced
- 1 bunch Asparagus, Tough End Trimmed Off Then Cut Into Pieces
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Cayenne
- 8 ounces, weight Smoked Salmon, Shredded
Preparation
To soft boil the eggs:
Bring a saucepan of heavily salted water to a boil. Once water is boiling, gently place eggs (with a spoon) into the boiling water. Boil eggs for 6 minutes (if you haven’t already, this is a good time to chop the veggies). After 6 minutes, remove eggs from pan, place them in a strainer and run cold water over them. Refill the saucepan 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 skillet (use one that has a lid—you’ll use it later), heat olive oil over medium high heat.
Once heated add garlic and let it 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 the skillet, removing the 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 smoked salmon.
Serve the hash, topped with a soft boiled egg.
