SaveRescued on July 20, 2026 from: greek yogurt, blueberries, smoked salmon, dijon mustard, sourdough bread, canned chickpeas, fresh rosemary, cheddar cheese, sweet potatos, almond butter, dark chocolate
Smoked Salmon & Blueberry Open-Face Sourdough with Rosemary Sweet Potato Hash
A stunning brunch plate featuring crispy rosemary sweet potato hash alongside a toasted sourdough slice loaded with smoked salmon, tangy greek yogurt, fresh blueberries, and a swipe of dijon mustard.
From the fridge
- sourdough bread
- smoked salmon
- greek yogurt
- blueberries
- dijon mustard
- sweet potatos
- fresh rosemary
- cheddar cheese
Pantry staples
- cooking oil
- salt & pepper
- butter
Let's cook
- Peel and dice half a medium sweet potato into small 1cm cubes. Strip the leaves from one small sprig of fresh rosemary and roughly chop them.
- Heat 1 tablespoon of cooking oil in a small skillet over medium-high heat. Add the sweet potato cubes, season with salt and pepper, and cook for 12-14 minutes, tossing occasionally, until golden and crispy on the outside and tender inside.
- In the last 2 minutes of cooking the hash, scatter the chopped rosemary over the sweet potato and toss to combine, letting the rosemary become fragrant and slightly crispy.
- While the hash finishes, toast one thick slice of sourdough bread until golden. Spread a thin layer of butter on it straight from the toaster.
- Spread 1 teaspoon of dijon mustard evenly over the buttered toast, then spoon 2 heaped tablespoons of greek yogurt on top and spread gently to the edges.
- Layer 2-3 slices of smoked salmon over the yogurt, then scatter a small handful of fresh blueberries across the top. Finish with a pinch of black pepper.
- Shave or crumble a small amount of cheddar cheese over the sweet potato hash on the side of the plate and serve everything together immediately while the hash is still hot.
