4 tbsp. unsalted butter
2 lbs. boiled potatoes, cooled and diced
2 yellow onions, finely chopped
1/2 lb. smoked U.S.-farmed rainbow trout, flaked into small pieces
1/2 cup heavy cream
2 garlic cloves, finely chopped
2 tbsp. fresh dill, chopped
To taste salt and pepper
4 poached eggs
1 tbsp. fresh chives, thinly sliced
1.Heat 2 tablespoons of butter in saucepan over medium-high heat.
2.Once the butter begins to melt, add the boiled potatoes and cook until lightly browned.
3.Add remaining butter and onions. Sauté the mix until the onions are translucent.
4.Add trout, cream, dill, garlic, and salt and pepper and slowly stir the mix.
5.Continue to stir mixture every 3 minutes until potatoes are golden, about 10 to 15 minutes.
6.Plate the hash and garnish it with a poached egg and freshly cut chives.