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Potato, Celery Root and Smoked Trout Hash
Inspired by Swedish pyttipanna, or hash made with leftover meat and potatoes, we devised this one-skillet meal loaded with earthiness from root vegetables, savoriness from smoked trout and freshness from tender green herbs. To jump-start the cooking process, we microwave diced potatoes until tender, then they join onion and celery root that have been lightly browned in butter. Another 10 minutes gets the potatoes nicely browned, then fiery horseradish and flaked smoked trout are folded in. Serve the hash topped with a fried or poached runny-yolked egg, or offer some lingonberry preserves alongside.
4
Servings
Tip
Don’t stir the hash too often once the potatoes are added to the skillet. Infrequent stirring encourages browning and crisping, making for a better-looking, better-tasting hash.
50 minutes
Ingredients
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1
pound red potatoes, unpeeled, cut into ½-inch cubes
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Kosher salt and ground black pepper
Directions
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01In a large microwave-safe bowl, toss the potatoes with ½ teaspoon salt. Cover and microwave on high until tender, about 5 minutes, stirring once about halfway through. Pour off and discard any water in the bowl.
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