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Smoked Whitefish HashSmoked Whitefish Hash

Meal Theme: Make Ahead

Approximate Yield: 4 - 6 Servings


Smoked whitefish blended together with golden Yukon potatoes, eggs, and fresh herbs make for a sumptuous breakfast. Or, dare we suggest, breakfast for dinner? This Midwestern classic will transport you to the Great Lakes region. You and your brunch guests will feel like you're sitting in a diner in Michigan's Upper Peninsula, the shores of the Saint Lawrence River, or the Lake Erie Basin. Take a culinary road trip along America's Great River Road, without ever leaving your kitchen, through the enjoyment of cooking and eating our smoked whitefish hash.


1lb Yukon gold potatoes (diced)

3/4lbs smoked whitefish (skin and bones removed, fish broken into large flakes)

1 cup small red onion (finely diced)

1 bunch flat leaf parsley leaves (coarsely chopped)

5 tablespoons butter (unsalted, divided)

4 large eggs

1 dash Tabasco or sriracha sauce (optional)


Place potatoes in a small saucepan with water to cover. Boil until potatoes are just tender. Drain and reserve. In a 12-inch ovenproof skillet, melt two tablespoons of butter over medium heat. Add peppers and onions, and cook until peppers are golden, about 10 minutes. In a large bowl, combine potatoes, whitefish, and the cooked peppers and onions. Mix gently. Preheat the broiler. Melt the remaining 3 tablespoons butter in the skillet over medium high heat. Cook until the butter is brown, and foam subsides. Add the mixture to the pan, spreading it over the bottom. Cook until the potatoes begin to brown. Place the pan under the broiler for 2-3 minutes until hash is golden. Top each serving with a sunny side up egg. Serve with Tabasco or sriracha sauce.



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