Smoked Salmon and Chard Scramble
Makes 4 servings
1 large sweet potato
2 tablespoons coconut oil
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
6 large Swiss chard leaves, cores removed and chopped
4 large eggs, whisked
Pinch of sea salt and freshly ground black pepper
1/4 pound smoked salmon, chopped
2 teaspoons capers, drained
2 tablespoons red onion, finely diced
Start with the sweet potato by preheating the oven to 400 degrees and lining two sheet pans with parchment paper. Cut the sweet potato into long thin strips using a mandoline or shred with a food processor. Melt the coconut oil. Place the potato strips in a large bowl and toss with the melted coconut oil and the salt and pepper. Spread evenly on the baking sheets and bake for 20-30 minutes until the potatoes are cooked and just starting to brown.
While the potatoes are baking, saute the chard in a large skillet until just wilted and remove from pan.
In the same skillet, melt a little coconut oil and add eggs, salt and pepper and cook, stirring gently until eggs are set but still glossy. Remove from heat and add the chard, smoked salmon, half of the capers and onions.
Serve the scrambled egg mixture over beds of potatoes and garnish with remaining capers and onions.
Slightly adapted from The Healthy Foodie