Quick Dish: Fall Hash

If you have some leftover salmon that needs eating, here's a Fall-tastic, 5-ingredient quick dish for you (well, technically it has 8 ingredients, but I figure the s+p and the olive oil are a given). It's oh-so-easy and works great for dinner or brunch. The salmon makes the hash plenty filling on its own, so I suppose the poached egg isn't really necessary, but who wants their hash without that lovely yellow trickle of goo? Not this girl.

Salmon and Sweet Potato Hash

1 bunch of Brussels sprouts, ends and loose outer leaves removed, halved

1 large sweet potato, peeled and cubed

1 medium sweet onion, diced

2 fillets (or about 8 ounces) leftover salmon

2 eggs

Salt and pepper

Olive oil

Preheat the oven to 400.

Toss sprouts in a little olive oil and s+p, arrange in a single layer on a foil-lined baking sheet, and roast for 20 minutes, stirring occasionally to caramelize evenly.

While the Brussels sprouts are roasting, heat a tablespoon of olive oil in a large nonstick saute pan over medium high heat and add the sweet potato cubes. Saute for about 10 minutes, until tender but still firm and beginning to brown. Add the onions and saute until soft, about 5 minutes, adding a little more olive oil if the pan gets too dry. Add the Brussels sprouts and the salmon and cook until the fish is warmed through. Add salt and pepper to taste.

Keep the hash warm while you heat a pan of water for poaching the eggs. (Adding a few drops of vinegar will help the eggs hold together). When the water is simmering, gently slide in the eggs and poach for two minutes, longer if you prefer less runny yolks. Remove with a slotted spoon and dry on paper towels. Divide the hash between two plates and top each with a poached egg.