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Prep Time: 10 minutes
Cooking Time: 30 minutes
Yield: 4 servings
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The sweet, smoky flavor of this dish is what makes it unique. As
an alternative to trout, try smoked salmon or crab. For something really different, try
seasonal wild mushrooms such as portobellos or creminis.
Ingredients
1 Tbsp (15mL) clarified butter
4 russet potatoes, cut into
1/2-inch (1.25cm) cubes
1/2 cup (90g) diced red onion
Kernels from 6 ears of corn
2 smoked trout fillets, flaked
1/4 cup (45g) thinly sliced scallions
4 eggs, prepared any style
Salt and pepper
Parsley, chopped
Directions
Heat butter in a large nonstick pan over medium heat. Add the potatoes
and, stirring occasionally, brown on all sides until tender.
Add the red onions and sauté for two minutes. Add the corn and
sauté for two more minutes.
Gently mix in the trout and the scallions. Season with salt and pepper
to taste, then place on a serving plate.
Place eggs (fully cooked, any style) on top of the hash, sprinkle with
parsley and serve.
Nutrition Facts
Calories: 444
Fat: 11g
% fat calories: 22%
Cholesterol: 250mg
Carbohydrate: 65g
Protein: 24g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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