Smoked Trout Hash with Poached Eggs
Extraordinary isn't often used to describe hash, but this version is. Smoked trout imparts wonderful flavor and the horseradish cream adds an extra kick.
Olive oil, for frying
3 large onions, coarsely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 lb. baking potatoes, par-boiled, cut in 1⁄2-in. dice
Salt and pepper
8 oz. smoked trout, skinned and broken into pieces
1⁄2 cup fresh parsley, chopped
16 eggs, poached
3 cups watercress
1⁄2 cup warm horseradish cream
1. In a large pan, heat oil and sauté onions and peppers until translucent. Add potatoes and fry until golden brown. Season with salt and pepper.
2. Add trout and parsley to potatoes and heat through.
3. Divide watercress equally onto plates and top with equal portions of hash. Add 1 tbsp. horseradish cream, and two eggs to each plate and serve.