Christmas brunch: Recipe for sweet potato and salmon hash bake

Dressing up a simple hash for Christmas brunch
This Nov. 17, 2014 photo shows sweet potato and salmon hash bake in Concord, N.H. This dish can be baked the day before, then reheated in a 350 F oven for 15 to 20 minutes. AP Photo/Matthew Mead

Sure, you could do pancakes or muffins, just as you have so many years before. But maybe this year you should consider stepping up your Christmas brunch offerings. Maybe this year you should consider a baked hash made from sweet potatoes and Yukon golds topped with smoked salmon, poached eggs and – to be a little decadent – caviar.

Despite how extravagant it sounds, this savory brunch item actually is simple to assemble. You also can bake it the day before, then reheat it in a 350 F oven for 15 to 20 minutes. All you need to do Christmas morning is top the hash with poached eggs and smoked salmon. And you’ll be glad you did.


Start to finish: 1 hour 10 minutes (20 minutes active)

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Servings: 8

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium yellow onion, diced
  • 2 large sweet potatoes, peeled
  • 4 medium Yukon gold potatoes
  • 1 cup diced roasted red peppers
  • 2 tablespoons roughly chopped capers
  • 2 tablespoons chopped fresh thyme
  • Kosher salt and ground black pepper
  • 8 ounces smoked salmon
  • Sour cream or 8 poached eggs (optional)
  • Lemon zest, to serve
  • Chopped fresh chives, to serve
  • Caviar (optional)

Heat the oven to 400 F. Coat a 3- to 4-quart casserole dish with cooking spray.

In a large skillet over medium-high, melt the butter. Add the onion and cook for 6 to 8 minutes, or until tender and starting to brown.

Meanwhile, in a large bowl, grate the sweet potatoes and Yukon gold potatoes. Alternatively, use the medium grating disc on a food processor to shred the potatoes. Either way, grasp the shredded potatoes a handful at a time to squeeze and discard as much liquid as possible, returning the potatoes to the bowl.

To the potatoes, add the onion-butter mixture, roasted red pepper, capers, thyme and a 1/2 teaspoon each of salt and black pepper. Spoon the mixture into the prepared casserole dish. Bake for 50 minutes, or until the potatoes are tender and the top is golden brown.

Top the hash with slices of smoked salmon and either dollops of sour cream or poached eggs, if using. Grate fresh lemon zest over the top, then sprinkle with black pepper and chopped chives. Top with caviar, if desired.

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Nutrition information per serving (not including optional sour cream or poached eggs): 310 calories; 110 calories from fat (35 per cent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 30 g carbohydrate; 5 g fiber; 5 g sugar; 20 g protein; 290 mg sodium.

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