Smoked trout hash

Yield: 1 Servings

Measure Ingredient
Olive oil; for frying
3 larges Onions; coarsely chopped
1 Red bell pepper; chopped
1 Yellow bell pepper; choppede
3 pounds Baking potatoes; parboiled, cut into 1/2 inch dice
Salt and pepper
8 ounces Smoked trout; skinned and broken into pieces
½ cup Fresh parsley; chopped
16 Eggs poached
3 cups Watercress
½ cup Warm horseradish cream

(from the test kitchen of Restaurant Business) 1. In a large pan, heat oil and saute` onions and peppers until tranlucent.

Add potatoes and fry until golden brown. season with salt and pepper.

2. Add Trout and parsley to potatoes and heat through.

3. divide watercress equally onto plates and top with equal portions of hash. Add 1 tbsp. horseradish cream, and two eggs to each plate and serve.

Yield: 8 servings

Posted to bbq-digest by DBrophy627<DBrophy627@...> on May 3, 1998

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