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Put a soft boiled egg on top and this makes for a tasty brunch or dinner!
To soft boil the eggs:
Bring a saucepan of heavily salted water to a boil. Once water is boiling, gently place eggs (with a spoon) into the boiling water. Boil eggs for 6 minutes (if you haven’t already, this is a good time to chop the veggies). After 6 minutes, remove eggs from pan, place them in a strainer and run cold water over them. Refill the saucepan with cold water and let the eggs sit in the cold water until you are ready to use them.
For the hash:
In a large skillet (use one that has a lid—you’ll use it later), heat olive oil over medium high heat.
Once heated add garlic and let it cook for 30 seconds. Reduce heat to medium and then add sweet potatoes, onions and asparagus. Season with salt, black pepper and cayenne pepper. Cover the skillet, removing the lid to stir around occasionally. Cook for about 15 to 20 mintues (take a bite of sweet potato to see if it’s done).
Removed pan from heat and stir in smoked salmon.
Serve the hash, topped with a soft boiled egg.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!