Friday, January 7, 2011

Smoked Trout Hash with Fried Eggs

Servings: 4
Preparation Time: 30 minutes

2 tablespoons olive oil
1 small red onion, cut into ¼-inch dice (about ½ cup)
6 red creamer potatoes, boiled and cut into ¼-inch dice (about 2 cups)
2 ears of fresh corn, cooked, kernels sliced from cob (about 1 cup)
16 ounces smoked trout, skinned and flaked (about 2 cups)
1 bunch (6 to 8) green onions, chopped (about ½ cup)
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

2 tablespoons butter
8 large eggs
Caviar for garnish (optional)

Heat the olive oil in a skillet over medium high heat.
Cook the red onion and potatoes in the pan until just beginning to brown, about 5 minutes.

Add the corn to the pan and cook for 2 minutes more.

Toss in the smoked salmon and green onions and cook for 2 minutes more.

Season the hash with salt and pepper. Toss in 1 tablespoon fresh chives. Keep the hash warm while you prepare the eggs.

Heat the butter in a large non-stick skillet over medium-low heat. Break one egg into a bowl. Gently slide the egg into skillet. Repeat this process with as many eggs as will fit into the skillet without crowding. Cook the eggs until firm. (You may turn them once during cooking when the egg white becomes solid).

Use a spatula to carefully remove each egg from the skillet. Serve the eggs on top of the hash. Garnish each egg with a dab of caviar and a sprinkling of fresh chives.

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