Serves 2

• 1 sweet potato, peeled, grated coarsely

• 1 egg

• 2 tbsp. cornstarch

• sea salt & black pepper, to taste

• 2 tbsp. olive oil

• 3.5 oz. Greek yogurt

• ½ lime, zest & juice

• 4.2 oz. smoked salmon

Place the grated potato into a bowl and add the egg and cornstarch. Season with salt and pepper to taste and mix until well combined.

Heat the olive oil in a skillet over medium-high heat. Portion the sweet potato mixture into the skillet with a tablespoon. Press down and sauté for about 3 minutes on each side until golden brown.

Mix the Greek yogurt with the lime zest and juice and season with a little more salt and pepper.

Serve the sweet potato hash topped with the lime yogurt and smoked salmon.