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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Wild-Caught Chopped Salmon

    Wild-Caught Chopped Salmon

  • Spice Blend

    Spice Blend

  • Onion

    Onion

  • Sweet Peppers

    Sweet Peppers

  • Apple

    Apple

  • Sage

    Sage

  • Thyme

    Thyme

  • Lemon

    Lemon

  • Eggs

    Eggs

METHOD

1
Heat oven to 425° F. Place 1 rack in center of oven, and 1 rack under broiler. Set out eggs to come to room temperature.
2
MISE EN PLACE Peel sweet potatoes, and cut into 3/4-inch dice. Peel and chop onion. Core and seed peppers, and thinly slice flesh. Cut apple into 3/4-inch dice. Cut salmon into even, bite-sized pieces. Pick and chop sage. Pick thyme leaves. Zest and juice lemon.
3
Pile sweet potatoes in center of baking sheet. Drizzle with 2 teaspoons olive oil, and sprinkle with 1/4 teaspoon PeachDish Salt. Toss to coat, and spread in a single layer. Roast until tender with browned edges, about 15 minutes.
4
While potatoes roast, in a bowl, toss salmon with skillet hash seasoning.
5
Place a large, ovenproof skillet over medium heat. Add 2 teaspoons olive oil. When oil is shimmering, stir in onion, peppers, and apple. Cover and cook 5 minutes, stirring midway. Uncover and cook, stirring often, until almost tender, about 4 minutes more.
6
Gently stir in salmon, and cook just until opaque, about 3 minutes.
7
Stir in sweet potatoes, sage, thyme, lemon zest and 1/4 teaspoon PeachDish Salt.
8
Heat broiler to high. Make 2 shallow indentions in the hash with the back of a large spoon. Taking care to not break yolks, crack an egg into each indentation. Season as desired with PeachDish Salt.
9
Place skillet under broiler until egg whites are set and yolks are warm but still soft, about 3 minutes. (Broil up to 2 minutes longer for firmer yolks.)
10
Drizzle lemon juice over the hash and eggs. Serve at once, and enjoy!