Smoked Trout Hash Recipe | SAVEUR

Smoked Trout Hash

Smoked Trout Hash

The smoky, savory dish is a fresh twist on a breakfast classic.

James Oseland

A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.

Smoked Trout Hash
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
serves 2

Ingredients

4 tbsp. unsalted butter
1 lb. boiled and cooled russet potatoes, cut into 12" cubes
1 small yellow onion, finely chopped
14 lb. boneless smoked trout, flaked into 12" chunks
14 cup heavy cream
1 tbsp. finely chopped fresh dill
14 tsp. cayenne pepper
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tbsp. creme fraiche
2 tsp. prepared horseradish
Finely chopped fresh chives
Lemon wedge

Instructions

Heat 3 tbsp. of the butter in a 10" skillet over medium-high heat. Add potatoes; cook, stirring, until lightly browned, 8-10 minutes.
Add remaining tbsp. of butter and onions. Cook, stirring occasionally, until onions soften, about 10 minutes. Add trout, heavy cream, dill, cayenne pepper, garlic, and salt and pepper to taste. Stir to combine.
Turn hash in parts every 2 minutes, loosening any browned bits, until potatoes are golden brown, about 12 minutes.
Divide hash between 2 plates. Combine creme fraiche with horseradish. Garnish hash with sauce, chives, and a squeeze of lemon.