Diner Smoked Trout Potato Hash
Smoky trout, crisp potatoes, and soft eggs make a fast breakfast hash with a little diner confidence.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (174 reviews)
INSPIRED BY
Inspired by classic diner hash plates and the bright pairing of smoked fish, lemon, and scallions.
Story
I love a breakfast hash that can wake up a quiet kitchen without making a mountain of dishes. The trout gives the potatoes a savory little edge, while lemon and sour cream keep every bite from feeling heavy. Let the eggs stay soft and this skillet turns into its own sauce. It is the kind of breakfast that makes a regular weekday feel pleasantly unplanned.
By Casey
Ingredients
- 1 lb baby potatoes, cut into 1/2-inch pieces
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 small yellow onion, finely diced
- 4 oz smoked trout, flaked
- 2 scallions, thinly sliced
- 1 tbsp lemon juice
- 4 large eggs
- 1/4 cup sour cream
- Black pepper, to taste
Instructions
- Microwave the diced potatoes in a covered bowl with 1 tablespoon water for 4 minutes, then drain and pat dry.
- Heat olive oil in a large skillet over medium-high heat. Add potatoes, smoked paprika, and salt, then cook until browned and crisp, about 8 minutes.
- Stir in onion and cook until softened and golden at the edges, about 3 minutes.
- Fold in the smoked trout and half the scallions, cooking just until the trout is warm.
- Make four wells in the hash, crack in the eggs, cover, and cook until the whites set while the yolks stay soft, 4 to 5 minutes.
- Drizzle with lemon juice, add sour cream and remaining scallions, and finish with black pepper before serving.
Chef Tips
- Pat the microwaved potatoes dry so they brown instead of steam.
- Use hot-smoked trout for a flaky texture, or swap in leftover cooked salmon.
- Keep the lid on only until the egg whites set, otherwise the yolks will firm up.
- Add a pinch of cayenne if you like a warmer finish.
Cook's Notes
- Microwave the potatoes first for speed and crisp edges.
- Add the trout at the very end so it stays tender.
- Pull the skillet when the whites are set but the yolks still wobble.