YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce
Enjoy a vibrant and satisfying dish featuring crispy sweet potato hash layered with tender poached eggs and delicate smoked salmon, all brought together by a refreshing creamy lemon-dill sauce. This dish offers a balanced mix of textures and bright, herby flavors perfect for any meal.
INGREDIENTS
1 medium Sweet Potato
3 large Eggs
3 ounces Smoked Salmon
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Dill
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Peel (if desired) and dice the sweet potato into small cubes. Add to the skillet and sauté until crispy and tender, about 8-10 minutes, seasoning with salt and pepper.
Meanwhile, heat water in a medium saucepan for poaching eggs. Once simmering, gently crack each egg into a small cup and slide them into the water. Poach for 3-4 minutes for a soft yolk. Remove eggs with a slotted spoon and set aside on a plate.
Warm the diced sweet potato further if needed and gently fold in the 3 ounces of smoked salmon.
In a small bowl, combine the nonfat Greek yogurt with lemon juice, chopped fresh dill, a pinch of salt and pepper to create the creamy sauce.
Assemble the dish by placing the sweet potato and salmon hash on a plate, topping with the poached eggs, and drizzling the lemon-dill sauce over the top.
Finish with an additional sprinkle of fresh dill or a squeeze of lemon if desired, and serve immediately.