Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb Yukon Gold or red potatoes, 1/2-inch cubes
- 1 tbsp kosher salt (for boiling water)
- 2 tbsp unsalted butter + 2 tbsp olive or neutral oil (for pan)
- 1 small yellow onion, finely diced
- 3 green onions, sliced (whites and greens separated)
- 1 small celery stalk, finely diced (optional)
- 8 oz smoked lake trout, flaked
- 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika
- 4 tbsp unsalted butter (softened)
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice + 1 tsp zest
- 1 small garlic clove, minced
- Lemon wedges, extra dill, extra green onion for serving
Do This
- 1. Cube potatoes. Boil in salted water until just tender, 7–8 minutes; drain and let steam-dry.
- 2. Mix softened butter with dill, lemon juice and zest, garlic, salt, and pepper to make dill butter; set aside.
- 3. Heat butter and oil in a large skillet over medium-high. Add potatoes in an even layer; cook without stirring 5 minutes.
- 4. Flip and continue cooking, stirring occasionally, until potatoes are deeply golden and crisp, 5–7 minutes more.
- 5. Add diced onion, celery, green onion whites, salt, pepper, and smoked paprika. Sauté until softened, 3–4 minutes.
- 6. Fold in smoked trout and green onion tops; warm through. Off heat, toss with dollops of dill butter. Garnish and serve hot.
Why You’ll Love This Recipe
- Perfect cabin food: crispy potatoes, smoky fish, and a bright dill butter that tastes like a weekend at the lake.
- One-pan friendly and weeknight-doable, yet special enough for a cozy brunch or casual dinner party.
- Flexible: works with store-bought smoked trout or any smoked fish you have on hand.
- Balanced flavors: smoky, buttery, lemony, and herb-fresh without being heavy.
Grocery List
- Produce: Yukon Gold or red potatoes, yellow onion, green onions, celery (optional), fresh dill, lemon, garlic.
- Dairy: Unsalted butter.
- Pantry: Smoked lake trout (or other smoked trout), olive or neutral oil, kosher salt, black pepper, smoked paprika (optional).
Full Ingredients
For the Potato Hash
- 1 1/2 lb (about 680 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes
- 1 tbsp kosher salt (for the potato boiling water)
- 2 tbsp unsalted butter
- 2 tbsp olive oil or neutral oil (such as canola or sunflower)
- 1 small yellow onion, finely diced (about 1 cup)
- 3 green onions, thinly sliced, whites and greens separated
- 1 small celery stalk, finely diced (optional, about 1/3 cup)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp smoked paprika (optional, boosts the smoky flavor)
For the Smoked Trout
- 8 oz (about 225 g) smoked lake trout fillet, skin removed and flaked into bite-size pieces
For the Cabin-Style Dill Butter
- 4 tbsp (1/2 stick / about 56 g) unsalted butter, softened to room temperature
- 2 tbsp fresh dill, finely chopped, plus more for garnish
- 1 tbsp fresh lemon juice (about 1/2 lemon)
- 1 tsp finely grated lemon zest
- 1 small garlic clove, very finely minced or grated
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
To Serve
- Extra chopped fresh dill
- Reserved sliced green onion tops
- Lemon wedges
- Extra freshly cracked black pepper
- (Optional) Fried or poached eggs to serve on top
Step-by-Step Instructions
Step 1: Prep the potatoes and aromatics
Scrub the potatoes well and cut them into 1/2-inch cubes so they cook evenly and crisp up nicely. Finely dice the yellow onion and celery (if using). Slice the green onions, keeping the whites and greens in separate piles. Finely chop the fresh dill. Mince or grate the garlic clove for the dill butter. Having everything ready before you start cooking makes this hash come together smoothly.
Step 2: Parboil the potatoes for fluffy centers
Place the cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add the 1 tablespoon of kosher salt to the water. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are just tender when pierced with a knife but not falling apart, about 7–8 minutes from the simmer.
Drain the potatoes in a colander and let them sit for 3–5 minutes to steam-dry. This step removes surface moisture so the potatoes crisp better in the pan.
Step 3: Make the bright dill butter
While the potatoes steam-dry, prepare the dill butter. In a small bowl, combine the softened 4 tablespoons butter, chopped dill, lemon juice, lemon zest, minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash together with a fork until everything is evenly mixed and the butter is smooth and spreadable.
Taste a tiny bit and adjust with a pinch more salt or lemon if needed. Set aside at room temperature. This butter will melt into the hot hash at the end, adding a bright, herb-packed finish.
Step 4: Pan-crisp the potatoes
Heat a large heavy skillet, ideally cast iron (10–12 inches), over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons oil. Once the fat is hot and shimmering but not smoking, add the drained potatoes in an even layer. Press them down lightly with a spatula to maximize contact with the pan.
Let the potatoes cook without stirring for about 5 minutes, until the bottoms are deeply golden and crisp. Flip and stir, then continue cooking, stirring every couple of minutes, until most sides are nicely browned and crisp, another 5–7 minutes. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the smoked paprika (if using). If the pan looks dry, drizzle in a bit more oil.
Step 5: Add onions, celery, and build flavor
Reduce the heat to medium. Push the potatoes slightly to one side of the pan to make a little space. Add the diced yellow onion, diced celery (if using), and the green onion whites to the open space, plus a small knob of extra butter or a drizzle of oil if the pan looks dry.
Cook, stirring the onions and celery, until they are softened and starting to turn golden at the edges, 3–4 minutes. Then stir them into the potatoes so everything is combined. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Fold in the smoked trout and green onions
Gently fold the flaked smoked lake trout into the hash, along with the sliced green onion tops (reserve a pinch for serving if you like). Cook for 2–3 minutes, just until the trout is warmed through. Be gentle so the trout keeps some nice chunks instead of completely breaking apart.
Turn off the heat. Add several spoonfuls of the prepared dill butter (start with about half). Toss or fold gently until the butter melts and coats the potatoes and trout in a glossy, herb-flecked sheen. Add more dill butter to taste; you want a noticeable but not overwhelming dill and lemon flavor.
Step 7: Finish and serve rustic-style
Taste the hash one last time and adjust with a squeeze of fresh lemon, an extra pinch of salt, or more black pepper as needed. Sprinkle with extra chopped fresh dill and the reserved green onion tops.
Serve the hash straight from the skillet for a cozy, cabin-style presentation, or scoop onto warm plates. Add lemon wedges on the side for squeezing at the table. For a brunch-worthy plate, top each portion with a fried or poached egg so the yolk mingles with the smoky trout and crispy potatoes.
Pro Tips
- Dry potatoes = better crisp: Let the potatoes steam in the colander after boiling so excess moisture evaporates. Damp potatoes will steam instead of brown.
- Do not crowd the pan: Use a large skillet and keep the potatoes in a relatively single layer. If your pan is small, crisp the potatoes in two batches.
- Use cast iron if you have it: A well-seasoned cast-iron skillet gives the best crust on the potatoes and holds heat like a campfire pan.
- Adjust for saltiness of the trout: Smoked trout can be fairly salty. Always taste before adding extra salt at the end.
- Make extra dill butter: Double the dill butter and keep the extra in the fridge. It is great on grilled vegetables, baked potatoes, or a simple piece of fish.
Variations
- Egg-topped brunch hash: After the hash is finished, make small wells in the pan and crack in 4–6 eggs. Cover and cook over medium-low until the whites are set. Alternatively, serve with fried or poached eggs on top.
- Smoked salmon or whitefish swap: Use smoked salmon, smoked whitefish, or another smoked fish instead of trout. Adjust salt to taste since different fish vary in saltiness.
- Veggie-boosted version: Add finely diced red bell pepper or a handful of chopped kale or spinach when you add the onions and celery for extra color and nutrition.
Storage & Make-Ahead
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of oil or water, pressing the potatoes down to re-crisp them; cook until hot all the way through. The dill butter can be made up to 3 days ahead and kept in the refrigerator; let it soften slightly before stirring into the hot hash. For best texture, avoid freezing this dish, as the potatoes can become mealy once thawed.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 450 calories; 23 g fat; 34 g carbohydrates; 24 g protein; 3 g fiber; 800 mg sodium. Actual values will vary based on the exact brands of smoked trout, butter, and oil used, and how much dill butter you stir in at the end.
Leave a Reply