Smoked Trout Hash with Eggs
Golden crispy potatoes and onions tossed with flaked smoked trout, then topped with pan-fried eggs for a hearty, smoky breakfast hash.
Ingredients
- 8 oz smoked trout fillets, skin removed, flaked
- 1 lb Yukon Gold potatoes, 1/2-inch diced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 large eggs
- 2 scallions, thinly sliced
- 1/2 lemon, cut into wedges
Instructions
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1
Bring a medium pot of salted water to a boil. Add 1 lb 1/2-inch diced Yukon Gold potatoes and cook 5 minutes until barely tender. Drain well.
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2
Heat 2 tbsp olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the parboiled potatoes in a single layer and press down lightly. Cook without stirring for 5 minutes until a golden crust forms on the bottom.
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3
Flip the potatoes, add 1 small diced yellow onion and 1 diced red bell pepper, and cook another 5 minutes until the vegetables are softened and the potatoes are crisp all over.
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4
Push everything to the sides, add 2 minced garlic cloves to the center, and cook 30 seconds. Season with 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir to combine.
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5
Scatter 8 oz skin removed, flaked smoked trout fillets over the hash and gently fold in, keeping some large flakes intact. Cook 2 minutes until the trout is warmed through.
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6
Make wells in the hash and crack 2 large eggs into them. Cover the skillet and cook 3 to 4 minutes until the egg whites are fully set and the yolks are done to your liking.
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7
Garnish with 2 thinly sliced scallions and serve with 1/2 cut into wedges lemon on the side.