Smoked Trout Hash

1 Review
From: EatingWell Magazine March 1998

Smoky trout is the perfect addition to this fast hash.

Ingredients 2 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 434 calories; 8 g fat(1 g sat); 7 g fiber; 70 g carbohydrates; 21 g protein; 67 mcg folate; 35 mg cholesterol; 8 g sugars; 0 g added sugars; 906 IU vitamin A; 34 mg vitamin C; 154 mg calcium; 2 mg iron; 69 mg sodium; 1507 mg potassium
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 starch, 1/2 vegetable, 1 1/2 lean meat, 1 fat

Reviews 1

November 06, 2012
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By: EatingWell User
Re: Just for fun