Smoked Trout Hash

Name: Smoked Trout Hash
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 russet potatoes, peeled and diced; 1 red onion, finely chopped; Salt and freshly ground black pepper; 6 oz. Ducktrap smoked trout, skinned and shredded; 1 egg; 2 tbsp. heavy cream; 1 ⁄ 4 cup chopped fresh chives; 2 tbsp. butter

Serves
serves 2

CHRISTOPHER HIRSHEIMER

The backwoods of Maine are famous for their natural beauty and bountiful seafood—we've put the latter to good use here.

Ingredients

2 russet potatoes, peeled and diced
1 red onion, finely chopped
Salt and freshly ground black pepper
6 oz. Ducktrap smoked trout, skinned and shredded
1 egg
2 tbsp. heavy cream
¹⁄₄ cup chopped fresh chives
2 tbsp. butter

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Instructions

Step 1

Bring potatoes and onions to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain.

Step 2

Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl.

Step 3

Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.

Bring potatoes and onions to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain.
Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl.
Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.