Sweet Potato & Spinach Hash with Smoked Salmon and Poached Eggs

Ingredients

• 1 large sweet potato, peeled and diced
• 1 cup fresh spinach
• 4 oz smoked salmon, sliced
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup chopped red onion
• Salt and pepper to taste
• Optional: Fresh dill for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
2. While the sweet potato is roasting, sauté red onion in a pan until softened.
3. Add spinach to the pan with the onion and cook until wilted.
4. Poach the eggs: Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl. Swirl the water gently and carefully slide each egg into the water. Cook for 3-4 minutes, or until the whites are set and the yolk is still runny.
5. To assemble: Divide the sweet potato hash and spinach mixture between two plates. Top with smoked salmon and a poached egg. Garnish with fresh dill, if desired.