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 pound red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces (about 3 1/2 cups)
1 pound leeks, chopped (white and pale green parts only; about 2 cups) 1 large red bell pepper, cut into 1/2-inch cubes 6 ounces smoked salmon, chopped 4 teaspoons chopped fresh dill
1 tablespoon grated orange peel
1/4 cup sour cream
Spray six 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 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. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes
before serving.)Unmold hash onto 6 plates. Top each serving with 2 teaspoons sour cream. Serves 6.