We all have fond memories of hamburger hash growing up at 1123 - the onions and salt in the cast iron skillet, hamburger and the obligatory taters - yummm!
Well, I recently dined at Roux in North Portland and had the best hash of my life - Smoked Trout Hash with a Poached Egg. The waitress was kind enough to tell me one of the key ingredients, creme fraiche, and I was off and running.
Sandra and I experimented a bit and came up with a nice twist: using sweet potatoes along with regular ones. So, if you dare, give this a go and tell me what you think!!! Bon appetit!
Ingredients
1 sweet potato - cubed no bigger than 1/4 inch
1 yukon gold potato - cubed no bigger than 1/4 inch
1/4 onion - chopped finely
6 oz smoked trout - cubed no bigger than 1/4 inch
1 Tb fresh dill - chopped - reserve sprigs for garnish
2 Tb creme fraiche
2 eggs - fried or poached
1) Toss potatoes in pan w/ oil @ medium high heat, saute for 15 minutes.
2) Meanwhile, fry or poach 2 eggs and keep warm in oven at 200 degrees.
3) Add onions to potatoes and cook additional 5 minutes
4) Remove from heat, mix in the smoked trout, dill and creme fraiche.
5) Spoon hash onto plate, reserving a little bit for garnish.
6) Top hash with eggs, garnish with a dollop of hash and a sprig of dill.
Smoked salmon works well, make sure it's a good, thick smoked salmon, not lox. Enjoy!
Love,
Clark
No comments:
Post a Comment