| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Olive oil; for frying |
| 3 |
lg |
Onions; coarsely chopped |
| 1 |
|
Red bell pepper; chopped |
| 1 |
|
Yellow bell pepper; choppede |
| 3 |
lb |
Baking potatoes; parboiled, cut into 1/2 inch dice |
|
|
Salt and pepper |
| 8 |
oz |
Smoked trout; skinned and broken into pieces |
| 1/2 |
c |
Fresh parsley; chopped |
| 16 |
|
Eggs poached |
| 3 |
c |
Watercress |
| 1/2 |
c |
Warm horseradish cream |
INSTRUCTIONS
(from the test kitchen of Restaurant Business)
1. In a large pan, heat oil and saute` onions and peppers until tranlucent.
Add potatoes and fry until golden brown. season with salt and pepper.
2. Add Trout and parsley to potatoes and heat through.
3. divide watercress equally onto plates and top with equal portions of
hash. Add 1 tbsp. horseradish cream, and two eggs to each plate and serve.
Yield: 8 servings
Posted to bbq-digest by DBrophy627 <DBrophy627@aol.com> on May 3, 1998
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