Smoked Trout and Canadian Bacon Hash

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I love hash! This one has the smokey but low fat flavors of Canadian bacon enhanced by the sweetness of smoked trout. If you can’t find trout, any smoked fish will work and still be delicious!

Here’s How to Do it:

Start by boiling the potatoes until they are just fork tender. I used some beautiful fingerling potatoes, but any thin skinned potato works great! You can usually find the fingerling potatoes in the produce department close to the other thinned skins (not russets).


While they are cooking, cut the Canadian bacon into small pieces, set aside. Cut the trout into pieces and set that aside.

When the potatoes are cool, slice into ¼ to 1/3 inch thick slices.

Mix the sour cream and the chives and set aside.

Now you’re ready to start cooking!  Note: All the above steps can be done ahead of time. Just store the components separately until it’s almost breakfast time.

Heat the butter in a heavy skillet. Place each potato into the skillet in a single layer. Cook for about 2 to 3 minutes on each side, or until it starts to get golden brown.

Add the bacon and stir, cooking until the bacon is hot and just a little crispy on the edges, about 10 minutes.

While the bacon and potatoes are cooking, poach the eggs.

Just before you are ready to serve, stir the trout and capers into the potato mixture just until it’s warm.

Place each serving on a plate and top with a poached egg and a little sour cream and chives

– a little fresh fruit on the side would be perfect!

And Enjoy!

Smoked Trout & Canadian Bacon Hash
I love hash! This one has the smokey but low fat flavors of Canadian bacon enhanced by the sweetness of smoked trout. If you can't find trout, any smoked fish will work and still be delicious!
Course: Breakfast, brunch
Keyword: bacon, eggs, trout
Servings: 4 people
Author: HelenFern
Ingredients
  • 8-10 small potatoes
  • 4 - 5 oz. Canadian Bacon
  • 3 - 4 oz. smoked trout, or other smoked fish
  • 2 Tablespoons capers
  • 2 Tablespoons butter
  • 1/3 cup sour cream
  • 2 Tablespoons fresh chives
  • 4 large Eggs
Instructions
  1. Start by boiling the potatoes until they are just fork tender.

  2. While they are cooking, cut the Canadian bacon into small pieces, set aside. Cut the trout into pieces and set that aside.

  3. When the potatoes are cool, slice into ¼ to 1/3 inch thick slices.

  4. Mix the sour cream and the chives and set aside.

  5. Now you’re ready to start cooking! Note: All the above steps can be done ahead of time. Just store the components separately until it’s almost breakfast time.

  6. Heat the butter in a heavy skillet. Place each potato into the skillet in a single layer. Cook for about 2 to 3 minutes on each side, or until it starts to get golden brown.

  7. Add the bacon and stir, cooking until the bacon is hot and just a little crispy on the edges, about 10 minutes on low.

  8. While the bacon and potatoes are cooking, poach the eggs.

  9. Just before you are ready to serve, stir the trout and capers into the potato mixture just until it’s warm.

  10. Place each serving on a plate and top with a poached egg and a little sour cream and chives – a little fresh fruit on the side would be perfect!

© Copyright 2018 The Lazy Gastronome

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7 Responses to Smoked Trout and Canadian Bacon Hash

  1. My neighbors used to smoke trout and I’d often get a bit!! Maybe smoked salmon would do, too. Happy New Year’s and Happy Fiesta Friday! Thanks for sharing with us!

    Mollie

  2. Liz says:

    Yum! What a perfect weekend breakfast. Thank you for bringing it to FF.

  3. Teresa says:

    This sounds so good! Thank you for sharing the recipe at The Really Crafty Link Party, and happy 2019!

  4. Pingback: Clever Chicks Blog Hop #266 | The Chicken Chick®

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