Jump to:
I love hash! This one has the smokey but low fat flavors of Canadian bacon enhanced by the sweetness of smoked trout. If you can’t find trout, any smoked fish will work and still be delicious!
Here’s How to Do it:
Start by boiling the potatoes until they are just fork tender. I used some beautiful fingerling potatoes, but any thin skinned potato works great! You can usually find the fingerling potatoes in the produce department close to the other thinned skins (not russets).
While they are cooking, cut the Canadian bacon into small pieces, set aside. Cut the trout into pieces and set that aside.
When the potatoes are cool, slice into ¼ to 1/3 inch thick slices.
Mix the sour cream and the chives and set aside.
Now you’re ready to start cooking! Note: All the above steps can be done ahead of time. Just store the components separately until it’s almost breakfast time.
Heat the butter in a heavy skillet. Place each potato into the skillet in a single layer. Cook for about 2 to 3 minutes on each side, or until it starts to get golden brown.
Add the bacon and stir, cooking until the bacon is hot and just a little crispy on the edges, about 10 minutes.
While the bacon and potatoes are cooking, poach the eggs.
Just before you are ready to serve, stir the trout and capers into the potato mixture just until it’s warm.
Place each serving on a plate and top with a poached egg and a little sour cream and chives
– a little fresh fruit on the side would be perfect!
And Enjoy!
- 8-10 small potatoes
- 4 - 5 oz. Canadian Bacon
- 3 - 4 oz. smoked trout, or other smoked fish
- 2 Tablespoons capers
- 2 Tablespoons butter
- 1/3 cup sour cream
- 2 Tablespoons fresh chives
- 4 large Eggs
-
Start by boiling the potatoes until they are just fork tender.
-
While they are cooking, cut the Canadian bacon into small pieces, set aside. Cut the trout into pieces and set that aside.
-
When the potatoes are cool, slice into ¼ to 1/3 inch thick slices.
-
Mix the sour cream and the chives and set aside.
-
Now you’re ready to start cooking! Note: All the above steps can be done ahead of time. Just store the components separately until it’s almost breakfast time.
-
Heat the butter in a heavy skillet. Place each potato into the skillet in a single layer. Cook for about 2 to 3 minutes on each side, or until it starts to get golden brown.
-
Add the bacon and stir, cooking until the bacon is hot and just a little crispy on the edges, about 10 minutes on low.
-
While the bacon and potatoes are cooking, poach the eggs.
-
Just before you are ready to serve, stir the trout and capers into the potato mixture just until it’s warm.
-
Place each serving on a plate and top with a poached egg and a little sour cream and chives – a little fresh fruit on the side would be perfect!
© Copyright 2018 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
We were Featured!!
My neighbors used to smoke trout and I’d often get a bit!! Maybe smoked salmon would do, too. Happy New Year’s and Happy Fiesta Friday! Thanks for sharing with us!
Mollie
Any smoked fish would do. I like trout because of it’s mild flavor. Thanks for stopping by!
Yum! What a perfect weekend breakfast. Thank you for bringing it to FF.
It was great – thanks for stopping by.
This sounds so good! Thank you for sharing the recipe at The Really Crafty Link Party, and happy 2019!
thanks for visiting Teresa – have a great weekend.
Pingback: Clever Chicks Blog Hop #266 | The Chicken Chick®
Pingback: Tasty Tuesdays: January's Favorite Recipes | Creative K Kids
Pingback: Corned Beef Hash from Leftovers - The Lazy GastronomeThe Lazy Gastronome
Lovely recipe, sounds delicious!
Thanks Irene – and thank you so much for stopping by!
Thanks Irene. It was quite good! Thanks for stopping by.
Interesting combo, might have to try it, love trout! Thanks so much for linking up at the Unlimited Link Party 92. Shared.
Smoked trout has a much milder flavor than the smoked salmon. I love it!! I get it at trader Joe
What a delicious recipe! Thank you for sharing!
I made this with smoked salmon for our weekend brunch and it’s terrific!! My hubby loved it, too.
We loved the delicious smokey flavors, this was perfect for brunch! I’ll be serving this over the holidays!
This dish looks so delicious and looks so easy to make.
I am sure my husband will love this!
I love the flavors of this smoked trout! So good!
Tasty and easy to make