This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.
- Nonstick vegetable oil spray
- 3 Tablespoons vegetable oil
- 1 lb. red-skinned sweet potatoes (yams)
- 1 lb. leeks
- 1 large red bell pepper
- 6 oz. smoked salmon, chopped
- 4 teaspoons chopped fresh dill
- 1 Tablespoon grated orange peel
- ¼ cup sour cream
- Peel and cut sweet potatoes into 1/2-inch cubes, about 3-1/2 cups. Chop the leeks (white and pale green parts only), about 2 cups. Cut the red pepper into 1/2-inch cubes.
- Spray 6 (3/4-cup) ramekins with nonstick spray.
- Heat vegetable oil in large nonstick skillet over medium heat.
- Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes.
- Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes.
- Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes.
- Using a spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes.
- Stir in salmon, dill, and orange peel. Season the mixture with salt and pepper.
- Divide the hash among prepared ramekins; press to compact.*
- Unmold hash onto 6 plates. Top each serving with 2 teaspoons sour cream.
* The hash can be prepared 1 day ahead up to this point: refrigerate covered. When ready to serve, uncover and reheat in oven at 325°F for 15 minutes and serve.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.