Smoked Trout and Vegetable Hash with Eggs

Rye bread crumbs and smoked trout add an unusual twist to this hearty vegetable hash, a perfect choice for a spring brunch. This recipe was developed by the team at Ned Ludd in Portland — see more of their recipes here.

 

Smoked Trout and Vegetable Hash with Eggs

 

2/3 cup (1 1/2 oz./45 g) fresh rye bread crumbs

5 Tbs. (3 fl. oz./80 ml) olive oil

Salt and freshly ground pepper, to taste

3/4 lb. (375 g) chanterelle mushrooms, trimmed and torn into bite-size pieces

1 red onion, thinly sliced

2 carrots, peeled and sliced into 1/8-inch (3-mm) coins

3/4 lb. (375 g) asparagus, ends trimmed, spears thinly sliced on the bias

1 lb. (500 g) fingerling potatoes, boiled until fork-tender, cooled, and lightly smashed

8 oz. (250 g) smoked trout, flaked

6 eggs

2 Tbs. mixed chopped herbs, such as parsley, chives and basil

 

Preheat an oven to 350°F (180°C).

 

In a bowl, toss the bread crumbs with 1 Tbs. of the olive oil and salt to taste. Spread the bread crumbs on a baking sheet and toast in the oven until golden brown, 18 to 20 minutes. Set aside.

 

Increase the oven temperature to 375°F (190°C).

 

In an 11-inch (28-cm) fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and sauté, tossing occasionally, until browned and softened, 6 to 8 minutes. Transfer to a bowl and set aside.

 

Add another 1 Tbs. of the olive oil to the pan and return to medium-high heat. Add the onion and carrots and cook, stirring occasionally, until the vegetables are softened and browned at the edges, 4 to 6 minutes. Add the asparagus and continue cooking, stirring occasionally, until the asparagus is softened, 2 to 3 minutes. Add the remaining 1 Tbs. olive oil and the potatoes to the pan and continue cooking, stirring occasionally, until the potatoes are lightly browned, 3 to 4 minutes. Return the mushrooms to the pan, stir to combine and season lightly with salt and pepper. Sprinkle the smoked trout evenly on top.

 

Remove the pan from the heat and, using the back of a spoon, make 6 divots in the top of the hash. Crack an egg into each divot and transfer the pan to the oven. Bake until the egg whites are set but the yolks are still runny, about 12 minutes, or until the eggs reach the desired doneness. Lightly season the eggs with salt and pepper and top the hash with the bread crumbs and chopped herbs. Serve immediately. Serves 6.

 

Jason French, Chef/Owner, Ned Ludd, Portland, OR.