My F&W
quick save (...)
Smoked Trout Hash with Potatoes and Corn
© Jim Franco

Smoked Trout Hash with Potatoes and Corn

  • FAST
  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
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.