Smoky trout is the perfect addition to this fast hash.

Susanne A. Davis
Source: EatingWell Magazine, March 1998

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Ingredients

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Directions

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

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  • 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.

Tips

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

Nutrition Facts

434 calories; protein 20.7g 41% DV; carbohydrates 70.3g 23% DV; exchange other carbs 4.5; dietary fiber 6.8g 27% DV; sugars 7.7g; fat 8.2g 13% DV; saturated fat 1.4g 7% DV; cholesterol 34.9mg 12% DV; vitamin a iu 906IU 18% DV; vitamin c 33.9mg 57% DV; folate 67.5mcg 17% DV; calcium 153.8mg 15% DV; iron 1.9mg 10% DV; magnesium 96.8mg 35% DV; potassium 1506.5mg 42% DV; sodium 69mg 3% DV; thiamin 0.5mg 47% DV.

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Rating: 3 stars
11/06/2012
Re: Just for fun Read More