We all have fond memories of hamburger hash growing up at 1123 – the onions and salt in the cast iron skillet, hamburger and the obligatory taters – yummm!
Well, I recently dined at Roux in North Portland and had the best potato hash of my life – Smoked Trout Hash with a Poached Egg. The waitress was kind enough to tell me one of the key ingredients, creme fraiche, and I was off and running.
I experimented a bit and came up with a nice twist: using sweet potatoes along with regular ones. So, if you dare, give this a go and tell me what you think!!! Bon appetit!
1 sweet potato – cubed no bigger than 1/4 inch
1 yukon gold potato – cubed no bigger than 1/4 inch
1/4 onion – chopped finely
6 oz smoked trout – cubed no bigger than 1/4 inch
1 Tb fresh dill – chopped – reserve sprigs for garnish
2 Tb creme fraiche
2 eggs – fried or poached
1) Toss potatoes in pan w/ oil @ medium high heat, saute for 15 minutes.
2) Meanwhile, fry or poach 2 eggs and keep warm in oven at 200 degrees.
3) Add onions to potatoes and cook additional 5 minutes
4) Remove from heat, mix in the smoked trout, dill and creme fraiche.
5) Spoon hash onto plate, reserving a little bit for garnish.
6) Top hash with eggs, garnish with a dollop of hash and a sprig of dill.
Smoked salmon works well, make sure it’s a good, thick smoked salmon, not lox. Enjoy!