Poached Eggs With Smoked Trout and Potato Hash


  • ¾ pound Yukon Gold potatoes, cut into ½-in. cubes
  • ½ yellow onion (about 4 oz.), chopped
  • 1 tablespoon olive oil
  • About ¼ tsp. sea salt or kosher salt
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper
  • 2 ½ ounces smoked trout fillet, skin pulled off
  • + 3 more ingredients
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons fresh lemon juice
    • 4 large eggs

1. Preheat oven to 400°. On a rimmed baking pan, mix potatoes with onion, olive oil, salt, paprika, and a few grinds of pepper. Bake, stirring a couple of times, until potatoes are tender, 20 to 25 minutes. 2. Crumble the fillet into bite-size pieces as you add it to the pan. Add dill and lemon j...

View full recipe at SpringPad


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