Hash Brown with Smoked Salmon and Poached Eggs

Blogged by: Norton Plaza & A Healthy Mum 01 May 2014 View comments

Hash Brown:

380g sweet potato, peeled and grated
3 eggs
1 tablespoon chia seeds
Salt and pepper
1 tablespoon dill, finely chopped

Salmon and eggs:
100g smoked salmon
6 eggs
1 tablespoon dill leaves for serving

STEP 1 Combine all the hash ingredients in a bowl and stir until thoroughly combined. Allow to sit in the fridge for 30 minutes so it binds.

STEP 2 Grease a warm, non-stick frypan and add in a heaped dessert spoon of the sweet potato hash
brown mixture, pressing down so that it sits evenly and relatively flat. Repeat until all mixture is cooked, greasing the pan in between batches.

STEP 3 Poach the eggs individually in just-simmering hot water with a dash of vinegar. To serve, plate the hash with smoked salmon, a poached egg and a few dill leaves.

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