Smoky trout is the perfect addition to this fast hash. Source: EatingWell Magazine, March 1998

Susanne A. Davis


Ingredient Checklist


Instructions Checklist
  • Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and saute 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.

  • 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.


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

Nutrition Facts

434 calories; 8.2 g total fat; 1.4 g saturated fat; 35 mg cholesterol; 69 mg sodium. 1507 mg potassium; 70.3 g carbohydrates; 6.8 g fiber; 8 g sugar; 20.7 g protein; 906 IU vitamin a iu; 34 mg vitamin c; 67 mcg folate; 154 mg calcium; 2 mg iron; 97 mg magnesium;

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