Idaho Potato and Trout Hash
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Credit: Ethan Flom, Chef, Cafe Nell, Portland, Oregon
The National Culinary Review, January 2016
Ingredients
4 russet potatoes, peeled, diced
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 green onion, finely chopped
¼ cup oil
4 t. paprika
1 t. cayenne
3 t. garlic powder
1 t. onion powder
1 t. dry oregano
1 t. dry thyme
Pinch salt
Pinch black pepper
2 T. butter
6 oz. smoked trout, skinned, shredded
Salt and pepper, to taste
4 eggs, fried to order
¼ cup chopped fresh chives
Instructions
In large bowl, chop and mix potatoes, onion, bell peppers, green onion and oil. Add paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt and pepper; mix well. Butter large sheet pan; spread hash mix evenly on pan. Roast in oven at 400ºF for 60 minutes; stir hash four times during roasting to prevent burning. Melt butter in large frying pan over medium heat. Add hash mix and trout; fry, turning occasionally, until potatoes are golden-brown and crisp. Season with salt and pepper. Garnish with fried eggs and chopped chives.
Yield
4 servings
Tags
Breakfast, Seafood, The National Culinary Review
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