Simple Cooking: Breakfast Trout

2911 Breakfast Trout ¾ pound Yukon Gold potatoes, cut into ½-inch cubes ½ yellow onion, chopped 1 tablespoon olive oil About ¼ teaspoon sea salt or kosher salt ½ teaspoon smoked paprika Freshly ground black pepper 2 ½ ounces smoked trout, skin pulled off 2 tablespoons chopped fresh dill 2 teaspoons fresh lemon juice 4 large eggs Preheat oven to 400 degrees. On a rimmed baking pan mix potatoes with onion, olive oil, salt, paprika and a few grinds of pepper. Bake, stirring a couple times, until potatoes are tender, 20-25 minutes. Crumble the trout fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper and cover with lid or foil to keep warm. Heat a non-stick skillet over medium high heat. Gently crack egg into pan and fry gently until cooked thoroughly but not hard. Repeat with other 3 eggs. Divide hash between 2 plates. Top each plate of hash with 2 eggs and sprinkle with pepper to taste. Recipe adapted from Sunset Magazine-March 2009 issue