Smoked Trout Hash
By Chef Rick Kimmes
This breakfast classic also makes a nice camp lunch or an evening dinner change of pace. Smoked salmon or whitefish are easy substitutes for trout. I love applewood-smoked bacon in this recipe, but it’s optional.
To Serve Two . . .
• one 8 to 10 oz. smoked trout, picked
and shredded
• 8 small Yukon gold or fingerling
potatoes, cooked and cut in half
• 3 tbsp. yellow onion, diced
• 2 strips bacon, cooked crisp, crumbled
• 1 tbsp. bacon fat or butter
• 1 pinch fresh rosemary, chopped
• salt and fresh-ground black pepper
to taste
• 2 large eggs
• 2 rosemary sprigs
• 1 tbsp. scallions (green onions),
chopped fine
Preparing the Fish . . .
• In a sauté pan set on medium heat, melt the butter or bacon fat.
• Add the cooked potatoes and
brown lightly.
• Add the onion, crisp bacon, and chopped rosemary. Cook until the
onions are soft.
• Add the smoked trout and toss
until heated.
• Poach or fry the eggs to desired
doneness.
• Plate the heated hash, top it with an egg, and garnish with a rosemary sprig and the chopped scallion.
By Chef Rick Kimmes
This breakfast classic also makes a nice camp lunch or an evening dinner change of pace. Smoked salmon or whitefish are easy substitutes for trout. I love applewood-smoked bacon in this recipe, but it’s optional.
To Serve Two . . .
• one 8 to 10 oz. smoked trout, picked
and shredded
• 8 small Yukon gold or fingerling
potatoes, cooked and cut in half
• 3 tbsp. yellow onion, diced
• 2 strips bacon, cooked crisp, crumbled
• 1 tbsp. bacon fat or butter
• 1 pinch fresh rosemary, chopped
• salt and fresh-ground black pepper
to taste
• 2 large eggs
• 2 rosemary sprigs
• 1 tbsp. scallions (green onions),
chopped fine
Preparing the Fish . . .
• In a sauté pan set on medium heat, melt the butter or bacon fat.
• Add the cooked potatoes and
brown lightly.
• Add the onion, crisp bacon, and chopped rosemary. Cook until the
onions are soft.
• Add the smoked trout and toss
until heated.
• Poach or fry the eggs to desired
doneness.
• Plate the heated hash, top it with an egg, and garnish with a rosemary sprig and the chopped scallion.