Hash with Smoked Trout

Hash with Smoked Trout

  • Prep: 15 min
  • Cook Time: 14 min
  • Total: 29 min
  • Serving: 4 Servings

Smoky and salty trout, adds a distinctive addition of flavor to this traditional recipe for hash. Top with 2 poached eggs for a delicious and hearty breakfast.


  • 3 ounces smoked trout fillet, skinned and deboned
  • 2 teaspoons canola oil
  • 6 scallions, chopped
  • 4 cups diced cooked potatoes or frozen hash-brown potatoes
  • 1/2 cup low-fat milk
  • 3 tablespoons chopped fresh dill, divided
  • Salt & freshly ground pepper to taste
  • 2 tablespoons reduced-fat sour cream


  1. Pace the oil in a large skillet and heat over medium-high heat.
  2. Add the scallions and sauté for 2-1/2 minutes, and then stir in the potatoes and sauté for 8 minutes until browned.
  3. Pour in the milk and continue to stir the mixture for 2 minutes, scraping any browned bits form the bottom of the pan.
  4. Add the trout, 2 tablespoons of the dill, salt and pepper and cook for 1 additional minute.
  5. Transfer the hash to plates, top with the sour cream and remaining dill, and serve at once.

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