Veggie Hash with Smoked Salmon and Ricotta
A healthy, eggless alternative for breakfast or brunch.
- Serves: 4 |
- Prep Time : 15 mins |
- Cook Time : 15 mins
1 tsp (5 ml) olive oil
¾ C (100 g) pumpkin, diced small
1 spring onion, finely chopped
½ C (75 g) baby tomatoes
1 C (150g) aubergine, diced small
¾ C (100 g) baby marrow, sliced
½ tsp (2.5 ml) smoked paprika
pinch of cayenne pepper
200 g smoked salmon flakes or ribbons
150 g ricotta
fresh basil, to serve
salt and pepper to season
Heat the oil in a frying pan. Add in the pumpkin pieces and fry gently over low heat for 10 minutes until soft and tender. Stir in the spring onion, baby tomatoes, aubergine and baby marrow.
Add the paprika and cayenne pepper and a bit more oil if necessary. Fry for 5 minutes. Lightly season with salt and pepper.
Serve each portion of hash topped with salmon flakes or ribbons. Crumble ricotta on top and scatter with fresh basil leaves.
Cooks Tip: To ensure that the veggies cook evenly, cut them into pieces which are roughly the same size and thickness.