Smoked Trout Hash

Smoked Trout Hash
Get the recipe for Smoked Trout Hash »Christopher Testani

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.
Yield: serves 2
Time: 35 minutes

Ingredients

  • 4 Tbsp. unsalted butter, divided
  • 1 lb. boiled and cooled russet potatoes, cut into 1/2" cubes (2¼ cups)
  • 1 small yellow onion, finely chopped (1½ cups)
  • 14 lb. boneless smoked trout, flaked into large chunks
  • 14 cup heavy cream
  • 1 Tbsp. finely chopped fresh dill, plus more for garnish
  • 14 tsp. cayenne pepper
  • 1 medium garlic clove, finely chopped (1 tsp.)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp. crème fraîche
  • 2 tsp. prepared horseradish
  • Finely chopped fresh chives, for garnish
  • Lemon wedges, to serve

Instructions

  1. In a large skillet, heat 3 tablespoons of the butter over ­medium-​high heat. When the foam begins to subside, add the potatoes and cook, stirring occasionally, until lightly browned all over, 8–10 minutes. Add the remaining butter and the onion, and continue cooking, stirring occasionally, until the onion softens, about 10 minutes more. Add the trout, heavy cream, dill, cayenne, and garlic; stir to combine. Season to taste with salt and black pepper. Continue cooking, using a spatula to turn the hash in large scoops and loosening any browned bits until the potatoes are browned and crispy in places, about 12 minutes.
  2. Meanwhile, make the horseradish sauce: In a small bowl, stir together the crème fraîche and horseradish to combine.
  3. To serve, divide the hash between 2 plates, top with dollops of the horseradish sauce, and sprinkle with chives and dill.Serve hot, with lemon wedges for squeezing.
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