Sweet Potato & Salmon Hash

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4


  • 2 sweet potatoes – peeled, steamed and mashed
  • 3 tbsp melted coconut oil, divided
  • white of 1 medium leek, thinly sliced
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 4 large brown mushrooms, thinly sliced
  • 2 large cloves garlic, minced
  • 340g fillet salmon, skin on
  • ½ small radicchio, thinly sliced into shreds
  • generous pinch sea salt
  • zest 1 large lemon (1 tbsp)
  • 2 tbsp chopped chives
  • 3 tbsp chopped curly parsley

To Serve

  • Chopped fennel fronds to serve
  • Lemon juice to serve


  1. Start by steaming your sweet potatoes. Chop them into chunks and pop them into your steamer for 15-20 minutes until tender (but not mushy), depending on the size of your pieces.
  2. Heat 2 tablespoons of the coconut oil in a large sauté pan and add the leek, fennel and mushrooms. Sauté for 5-6 minutes until softened and lightly coloured.
  3. Add the garlic and sauté for a further minute.
  4. Meanwhile, grill the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.
  5. Using a hand held masher, mash the sweet potatoes.
  6. Now add the cooked leek mixture, together with the radicchio, salt and lemon zest. Mix to combine with a fork. Remove the skin from the salmon, break the flesh into large pieces and gently fold into the mixture along with the chives and parsley, being mindful not to break up the salmon too much.
  7. Wipe out the sauté pan with a piece of absorbent paper and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.


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