Smoked Salmon and Sweet-Potato Hash

• 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 creme fraiche or sour cream

1. Spray six 3/4-cup ramekins with nonstick spray.
2. Heat vegetable oil in large nonstick skillet over medium heat.
3. Add sweet potatoes, leeks, and red bell pepper and saute 3 minutes.
4. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes.
5. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes.
6. Using spatula, break mixture into pieces and turn over.
7. Cook until brown on bottom, about 3 minutes.
8. Stir in salmon, dill, and orange peel.
9. Season mixture with salt and pepper.
10. Divide hash among prepared ramekins; press to compact.
11. (Can be prepared 1 day ahead.
12. Cover and refrigerate.
13. Uncover and reheat in 325F oven 15 minutes before serving.)
14. Unmold hash onto 6 plates.
15. Top each serving with 2 teaspoons creme fraiche.

vegetable oil spray, vegetable oil, potatoes, leeks, red bell pepper, salmon, fresh dill, creme fraiche

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-and-sweet-potato-hash-105657 (may not work)