Smoked Trout Hash

http://www.eatingwell.com/recipes/smoked_trout_hash.html

From EatingWell:  March 1998

Smoky trout is the perfect addition to this fast hash.

2 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 3 ounces smoked trout fillet
• 2 teaspoons canola oil
• 6 scallions, chopped
• 4 cups diced cooked potatoes, or frozen hash-brown potatoes
• 1/2 cup low-fat milk
• 3 tablespoons chopped fresh dill, divided
• Salt & freshly ground pepper, to taste
• 2 tablespoons reduced-fat sour cream

Preparation

1. Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup.
2. Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and sauté until they start to brown, 2 to 3 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, 7 to 8 minutes more.
3. Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill.

Nutrition

Per serving : 434 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 70 g Carbohydrates; 21 g Protein; 7 g Fiber; 69 mg Sodium; 1507 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1/2 vegetable, 1 1/2 lean meat, 1 fat

Tips & Notes

• Ingredient note: Smoked trout can be mail-ordered from Ducktrap River Fish Farm, ducktrap.com. Or use smoked salmon or lox.