Roasted Beet and Potato Hash with Grilled Smoked Salmon

Captain's House Inn

369-377 Old Harbor Road , Chatham, MA 02633 États-Unis



Ingrédients

  • 1 cup Beets
  • 1 cup Red Onion
  • 2 cups Yukon Gold Potato
  • 2 cups Sweet Potato
  • 1/4 cup Vegetable Oil
  • 1 tablespoon Chopped Garlic
  • 1/8 cup Fresh Sage Chiffonade
  • 1 teaspoon Lemon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 lb Smoked Salmon
  • 8 Eggs
  • Balsamic Vinegar
  • Mixed Salad Greens

[Resource Id: instructions, Set: recipeview]

  1. Roast the beets until tender, about 20 minutes. Cool and peel. Set aside.
  2. Peel and chunk red onion and sweet potato. Chunk the Yukon Gold and put all of it into cold water. Boil for about 20 minutes or until tender. Drain well. Set aside.
  3. Blend vegetable oil, garlic, sage, salt and pepper and then toss on the drained potato mixture. Add the beets. Place in 350 degree oven and bake until brown and tender.
  4. Meanwhile, using a grill pan, grill smoked salmon and prepare eggs over easy.
  5. Arrange greens on a plate. Top with a ladle full of hash, two eggs over easy, grilled smoked salmon, and drizzle with your favorite balsamic vinaigrette.
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