Rating: 3 stars
1 Ratings
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This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.

Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
1 hr 30 mins
total:
1 hr 45 mins
Yield:
Serves 6 (serving size: about 3/4 cup hash and 1 1/3 ounces smoked trout)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini, fennel, and half of onions; cook 3 minutes or until tender. Stir in thyme, 2 tablespoons capers, rind, salt, and pepper.

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  • Heat remaining 3 tablespoons oil in a large cast-iron skillet over medium-high heat. Add roasted potatoes; cook 4 minutes or until golden brown. Stir in zucchini mixture and roasted garlic cream. Cook 1 minute.

  • Stir in half-and-half to loosen hash. Divide hash among 6 plates. Top each serving with 1 1/3 ounces trout. Sprinkle evenly with remaining onion, remaining 1 tablespoon capers, and chives. Serve with lemon wedges.

Nutrition Facts

335 calories; fat 19.3g; saturated fat 4.4g; mono fat 8.6g; poly fat 3.5g; protein 13g; carbohydrates 28g; fiber 4g; cholesterol 23mg; iron 1mg; sodium 665mg; calcium 72mg.
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