Roasted Sunday Brunch with Smoked Salmon Sweet Potatoes and Mustard Dill Sauce

Ingredients

• For the hash
• 1 large sweet potato, cut into 1-inch pieces
• 1 medium onion, cut into thick quarter-moon slices
• 1/2 cup grape tomatoes
• 2 tablespoons grapeseed or other neutral oil
• salt, to taste
• 1/4 pound smoked salmon
• 2 eggs
• fresh snipped dill, to garnish
• For Marcus Samuelsson's Mustard Sauce
• 2 tablespoons honey mustard
• 1 teaspoon Dijon mustard
• 2 teaspoons sugar
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon cold strong coffee
• pinch of salt
• pinch of freshly ground black pepper
• 3/4 cup grape seed oil or canola oil
• 1/2 cup chopped fresh dill

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