Idaho Potato and Trout Hash
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Credit: Ethan Flom, Chef, Cafe Nell, Portland, Oregon
The National Culinary Review, January 2016
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 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
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.
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