Idaho® Potato And Trout Hash


  • 4 Idaho® Russet potatoes, peeled and diced
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 green onion, finely chopped
  • ¼ cup oil
  • 4 teaspoon paprika
  • 1 teaspoon cayenne
  • 3 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • pinch of salt
  • pinch of black pepper
  • 6 ounces smoked trout, skinned and shredded
  • ¼ cup chopped fresh chives
  • 2 tablespoon butter
  • 4 eggs, fried (to order)


  1. In large bowl, chop and mix potatoes, onion, bell peppers, green onion and oil. Add seasonings, mix well.
  2. Butter large sheet pan and spread hash mix evenly on pan. Roast in oven at 400° for 60 minutes. Stir hash 4 times over hour to prevent burning.
  3. Melt butter in a large frying pan over medium heat. Add hash mix and trout and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper.
  4. Garnish with fried eggs and chopped chives and serve.
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Yield: 4 servings

Ethan Flom
Cafe Nell
Portland, OR

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