Poached Eggs With Smoked Trout and Potato Hash

Poached Eggs With Smoked Trout and Potato Hash

Photograph by Thomas J. Story

SERVES 2
TIME 40 minutes

Ingredients
3/4 lb. Yukon Gold potatoes, cut into 1/2-in. cubes
1/2 yellow onion (about 4 oz.), chopped
1 tbsp. olive oil
About 1/4 tsp. sea salt or kosher salt
1/2 tsp. smoked paprika
Freshly ground black pepper
2 1/2 oz. smoked trout fillet, skin pulled off
2 tbsp. chopped fresh dill
2 tsp. fresh lemon juice
4 large eggs


Directions 1. Preheat oven to 400°. In a large rimmed baking pan, mix potatoes with onion, oil, salt, paprika, and a few grinds of pepper. Bake, stirring a couple of times, until potatoes are tender when pierced, 20 to 25 minutes.

2. Add trout to pan, crumbling the fillet into bite-size pieces. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper if you like and cover with foil to keep warm.

3. Bring a large, deep frying pan of lightly salted water to a boil over high heat, then reduce heat to maintain a steady simmer. Crack 1 egg into a glass measuring cup, hold spout close to water’s surface, and let egg slip gently into water. Repeat with remaining eggs. Cook until eggs are softly set, 3 to 4 minutes.

4. Divide hash between 2 plates. Using a slotted spoon, transfer 2 poached eggs onto each plateful of hash and sprinkle with pepper to taste.

PER SERVING 429 Cal., 42% (180 cal.) from fat; 25 g protein; 20 g fat (4.9 g sat.); 36 g carbo (2.9 g fiber); 724 mg sodium; 431 mg chol. Serve with Canard-Duchene Rosé NV Champagne