This breakfast classic also makes a nice camp lunch or an evening dinner change of pace. Smoked salmon or whitefish are easy substitutes for trout. I love applewood-smoked bacon in this recipe, but it’s optional.

To Serve Two . . .

• one 8 to 10 oz. smoked trout, picked

and shredded

• 8 small Yukon gold or fingerling

potatoes, cooked and cut in half

• 3 tbsp. yellow onion, diced

• 2 strips bacon, cooked crisp, crumbled

• 1 tbsp. bacon fat or butter

• 1 pinch fresh rosemary, chopped

• salt and fresh-ground black pepper

to taste

• 2 large eggs

• 2 rosemary sprigs

• 1 tbsp. scallions (green onions),

chopped fine

Preparing the Fish . . .

• In a sauté pan set on medium heat, melt the butter or bacon fat.

• Add the cooked potatoes and

brown lightly.

• Add the onion, crisp bacon, and  chopped rosemary. Cook until the

onions are soft.

• Add the smoked trout and toss

until heated.

• Poach or fry the eggs to desired

doneness.

• Plate the heated hash, top it with an egg, and garnish with a rosemary sprig and the chopped scallion.

Rick Kimmes is Executive Chef at the Oceanaire Seafood Room, Hyatt Regency Center, Minneapolis, Minnesota, 612/333-2277, theoceanaire.com. Photography is by James Erickson, thestudio-mpls.com.