• Fast
• Healthy

Ingredients

1. 1 tablespoon canola oil
2. 1 pound baking potatoes, peeled and cut into 1/2-inch dice
3. 3 scallions, thinly sliced
4. 1/3 cup chopped red onion
5. One 10-ounce package frozen corn kernels, thawed (2 cups)
6. 1 pound smoked trout fillets, skinned and torn into large flakes
7. Salt and freshly ground pepper
8. 4 large eggs

Directions

1. Heat the oil in a large cast-iron skillet. Add the potatoes and cook over moderate heat, tossing, until tender and golden brown, 5 to 6 minutes. Add the scallions and onion and cook until softened. Add the corn and trout and cook, stirring, until heated through. Season the hash with salt and pepper.
2. In a shallow pan of simmering water, poach the eggs until the whites are set and the yolks are still runny, about 3 minutes. Remove the eggs with a slotted spoon and drain on paper towels. Mound the hash on plates, top with the eggs and serve at once.

Notes

One Serving: 460 calories, 20.7 gm total fat, 1.9 gm saturated fat, 26 gm carb.