 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Great brunch or breakfast dish. You can also use smoked salmon. Ingredients:
1 large baking potato, washed |
1 tbsp olive oil |
1/4 cup red onion, chopped |
1/4 cup scallions, sliced |
1 1/2 cups corn kernels (fresh preferably, or frozen) |
3 smoked trout fillets (about 12 ounces total) |
1 fresh ground black pepper |
2 tbsp fresh parsley, chopped |
12 eggs, poached |
Directions:
1. Par cook the potato by either boiling it in salted water for about 10 minutes, or baking it in a 350 degree F. oven for 30 minutes or zapping in a microwave, on high, for 4 to 5 minutes. Cool, peel and then chop into 1/2-inch cubes. You should have about 1-1/2 cups of chopped potato.
2. Heat the olive oil in a large skillet over medium high heat and add the par cooked potatoes. Cook until brown on all sides, about 10 to 15 minutes.
3. Stir in red onions and scallions, cooking until the red onions start to turn translucent, about 2 to 3 minutes.
4. Stir in corn kernels and cook another 2 minutes or until corn is cooked.
5. Flake the smoked trout into the skillet and stir until heated through, about 1 to 2 minutes. Season with salt and pepper and garnish with chopped parsley.
6. Place 1/2 cup or so on a warmed plate and top with 2 eggs, cooked any style. Repeat for each guest.
|
|