Smoked Salmon and Sweet-Potato Hash

1. 1

   Spray six 3/4-cup ramekins with nonstick spray.

2. 2

   Heat vegetable oil in large nonstick skillet over medium heat.

3. 3

   Add sweet potatoes, leeks, and red bell pepper and saute 3 minutes.

4. 4

   Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes.

5. 5

   Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes.

6. 6

   Using spatula, break mixture into pieces and turn over.

7. 7

   Cook until brown on bottom, about 3 minutes.

8. 8

   Stir in salmon, dill, and orange peel.

9. 9

   Season mixture with salt and pepper.

10. 10

    Divide hash among prepared ramekins; press to compact.

11. 11

    (Can be prepared 1 day ahead.

12. 12

    Cover and refrigerate.

13. 13

    Uncover and reheat in 325F oven 15 minutes before serving.)

14. 14

    Unmold hash onto 6 plates.

15. 15

    Top each serving with 2 teaspoons creme fraiche.

* Per serving · 4 servings · Values may vary.