Related recipes: Breakfasts, Corn, Delicious Living Magazine, Eggs, Fish, Herbs, Onions, Seafood, Soy-Free, Trout, Wheat-Free
The sweet, smoky flavor of this dish is what makes it unique. As an alternative to trout, try smoked salmon or crab. For something really different, try seasonal wild mushrooms such as portobellos or creminis.
Preparation facts
Cooking Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients
1 Tbs (15mL) clarified butter
4 russet potatoes, cut into 1/2-inch (1.25cm) cubes
1/2 cup (90g) diced red onion
Kernels from 6 ears of corn
2 smoked trout fillets, flaked
1/4 cup (45g) thinly sliced scallions
4 eggs, prepared any style
Salt and pepper
Parsley, chopped
Directions
Heat butter in a large nonstick pan over medium heat. Add the potatoes and, stirring occasionally, brown on all sides until tender.
Add the red onions and sauté for two minutes. Add the corn and sauté for two more minutes.
Gently mix in the trout and the scallions. Season with salt and pepper to taste, then place on a serving plate.
Place eggs (fully cooked, any style) on top of the hash, sprinkle with parsley and serve.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
