Smoked Trout Hash

Name: Smoked Trout Hash
Cuisine: American
Ingredients: 1½ tablespoons vegetable oil; 1½ tablespoons unsalted butter; 1 pound Yukon Gold or red-skinned waxy potatoes, peeled if you wish, and diced in ½-inch cubes; 1 pound Yukon Gold or red-skinned waxy potatoes, peeled if you wish, and diced in ½-inch cubes; ½ medium red onion, chopped; 3 tablespoons half-and-half; 2 teaspoons Dijon mustard; Kosher salt or coarse sea salt and freshly ground black pepper; Kosher salt or coarse sea salt and freshly ground black pepper; Kosher salt or coarse sea salt and freshly ground black pepper; 1 recipe Elemental Trout, flaked; ¼ cup minced fresh dill; 2 tablespoons minced fresh chives; Sour cream and capers (optional), for garnish; Sour cream and capers (optional), for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Sometimes we think “heavenly hash” must have been coined specifically to describe hashes concocted with smoky trout or salmon. If you’ve only had the corned beef variety, you owe it to yourself to try this immediately. Poached eggs make a superlative topping, if you wish, at dinner as well as breakfast.

Ingredients

1½ tablespoons vegetable oil
1½ tablespoons unsalted butter
1

Americas
United States
Breakfast
Fish course
Dinner
Pescatarian
Gluten-free

Method

Warm the oil and butter in a large, heavy skillet over medium-low heat. Stir in the potatoes. Cover and cook for 10 minutes, adjusting the heat to hear just a light sizzle.
Uncover and turn the potatoes. Raise the heat to medium and cook until uniformly soft with some crisp brown spots, about 5 minutes. Add the onion and pat the mixture back down. Cook until th