Smoked Trout Hash with Potatoes and Corn

1. 1

   Heat the oil in a large cast-iron skillet.

2. 2

   Add the potatoes and cook over moderate heat, tossing, until tender and golden brown, 5 to 6 minutes.

3. 3

   Add the scallions and onion and cook until softened.

4. 4

   Add the corn and trout and cook, stirring, until heated through.

5. 5

   Season the hash with salt and pepper.

6. 6

   In a shallow pan of simmering water, poach the eggs until the whites are set and the yolks are still runny, about 3 minutes.

7. 7

   Remove the eggs with a slotted spoon and drain on paper towels.

8. 8

   Mound the hash on plates, top with the eggs and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.