Sweet Potato, Smoked Salmon, and Poached Egg Stack

inAmerican Recipes, Appetizer Recipes, Breakfast Recipes, Brunch Recipes, Fish & Seafood Recipes, Recipes, Smoked Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 15 MINS
  • COOK TIME | 15 MINS

This dish looks so incredibly gorgeous when served at brunch that you might want to take a picture. This recipe is uncomplicated, savory, and loaded with nutrients. Don’t be surprised if you find yourself serving it for breakfast, lunch, and dinner.

Ingredients

Sweet Potato Fritters
(Yields 8 medium fritters)

  • 2 medium sweet potatoes, peeled
  • Large egg or egg substitute
  • 1/2 teaspoon baking powder
  • 3/4 cup favorite flour (I use chickpea flour)
  • 1/4 cup grated Parmesan cheese, optional
  • Salt and black pepper
  • Favorite oil for frying

Salmon and Egg Stacks

  • 4 eggs
  • 1 teaspoon distilled vinegar
  • 4 ounces smoked salmon
  • 1 tablespoon chopped capers, optional

Instructions

Fritters

  1. Grate the sweet potato using a box grater or in a food processor.
  2. To a medium-large bowl, add the grated sweet potato, egg, baking powder, flour, cheese (if using), 1 teaspoon salt, and a few cranks of freshly ground black pepper and mix to incorporate.
  3. Heat a medium-to-large pan over medium-high heat and pour in enough oil to cover the bottom surface of the pan and to 1/4-inch up the side of the pan. Heat the oil until it has a looks glossy shimmer.
  4. Lightly mix the sweet potato mixture one more time and carefully add heaping tablespoon-sized dollops into the pan. Gently flatten the potato mounds with a spatula and cook for 2-3 minutes or until golden, then flip. Adjust the heat if necessary, and cook another 2-3 minutes. If making a large batch, you may need to add more oil to the pan.
  5. Place the finished fritters on a paper towel to drain. Sprinkle with additional kosher salt and pepper and cover to keep warm.

Perfect Poached Eggs

  1. Pour 1 1/2 inches of water into a nonstick skillet large enough to fit 4 eggs. Over high heat, bring water to a boil. Add 1 teaspoon white distilled vinegar.
  2. Gently crack eggs into custard cups. Lower each into the water, gently introducing the egg before removing the cup. Cook 4 1/2 minutes, adjusting the heat to maintain the temperature.
  3. Remove eggs, one at a time, with a slotted spoon. Drain on a paper towel before serving.

Assemble Stacks

  1. Layer portions of this dish. Start with a sweet potato fritter, top with 1 ounce smoked salmon, and add a poached egg on top.
  2. Sprinkle each stack with 1 teaspoon chopped capers and serve.

Notes

If you’d like an even easier option, skip making the fritters and use slices of baked sweet potato instead.

  1. Preheat oven to 425°F.
  2. Peel sweet potatoes and cut 1/4 inch off each end. Cut potatoes into 1/2-inch horizontal slices and place them on a greased baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
  3. Bake 30 minutes or until potatoes turn golden brown.