Smoked Trout Hash (or how to use up those storage potatoes and onions)

A breakfast to keep you going until lunch.

Description: Smoked trout hash with a sunny side up egg, english muffins with chèvre and sriracha and a side of sauerkraut

Serves 2


2 potatoes-diced (Groundwork Farm, Kennebunk Market)

4 kale leaves or 2 generous handfuls of baby kale (or other early green)

1 onion (Grassland Farm, Skowhegan Market)

3 eggs (One Drop Farm, Skowhegan Market)

4 Tbs. butter

6 oz. smoked trout (skinned and shredded) (Ducktrap)

2 Tbs. heavy cream or milk (Goranson Farm, Portland, Damariscotta and Bath Markets)

3 oz. chèvre (Appleton Creamery, Bath, Belfast, Camden, Damariscotta, Orono & Rockland Markets)

2 side servings of sauerkraut (Thirty Acre Farm, Portland Market)

Garlic (storage- Groundwork Farm, Kennebunk Market), salt, pepper and herbs to taste

2 English muffins (homemade)

Sriracha- to taste (China!!!)

1. Heat butter in a cast iron skillet over medium to high heat. Add potatoes; cook, flipping potatoes as needed, until lightly browned… about 10 minutes.

2. Chop and add onions to skillet. Cook, stirring occasionally, until onions soften, about 10 minutes.

3. Beat 1 egg, heavy cream, 2 oz. of chevre and garlic in a bowl until mixed. Reduce heat of skillet and add mixture, stirring rapidly.  Once mixture is added in, increase heat back to medium-high. Add shredded smoked trout at this time.

4. Flip hash every couple of minutes. Cook for an additional 10-12 minutes or until potatoes are cooked through.

5.  Reduce heat to medium-low. Add kale and stir in as necessary. This is a good time to crack those eggs and fry them in a separate frying pan. Pop those english muffins into the toaster at this time, as well.

4. Divide hash, eggs and english muffins between 2 plates. Add chèvre and sriracha to english muffins. Spoon a healthy serving of sauerkraut or kimchi on the side.


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Filed under Breakfast, Spring

Hello world!

And thus the journey begins…

As I travel to farmers’ markets in Maine I’ll be documenting meals prepared with ingredients procured. My hope is that you will send along your favorite seasonal recipes, as well (please email

Please feel free to share this blog with your friends, family and customers (whether farmers’ market, CSA or other).


Colleen Hanlon-Smith
Executive Director
Maine Federation of Farmers’ Markets



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