Smoked Trout Hash with Poached Eggs

8 servings

1 pound smoked trout, flaked
1⁄2 c. sweet onion, chopped
1⁄2 c. cooked wild rice
1 c. chopped fresh spinach
1 tsp. chili powder
1⁄2 tsp. white pepper
Salt to taste
1 c. uncooked fresh hash browns
2 eggs – lightly beaten
2 Tbsp. vegetable oil
8 eggs
2 c. hollandaise sauce


Dried parsley
8 lemon wedges

Combine fist 9 ingredients. Form into 8 patties. Grill on each side, on hot griddle or heavy sauté pan in vegetable oil until hash browns are golden brown. As patties are grilling, poach the eggs. Remove patties from grill. Place a poached egg on the top of each patty. Ladle 1⁄4
c. hollandaise over each egg. Sprinkle parsley on top, and serve with a lemon wedge.