Horseradish Potatoes with Smoked Trout


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 12 ounces baby new potatoes, cut into 3/4- to 1-inch wedges
  • 2 tablespoons white vinegar
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 5-ounce pkg. baby spinach
  • 1 1/2 tablespoon prepared horseradish
  • 4 ounces smoked trout, flaked
  • Lemon wedges, for serving


  1. Place potatoes in a large saucepan; cover with cool water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, 12 to 14 minutes. Using a slotted spoon, transfer potatoes to a plate lined with paper towels. Add vinegar to simmering water in saucepan. Break eggs into individual cups and slip into water, 1 at a time, as close as possible to the surface. Simmer until whites are set and yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a separate paper towel-lined plate. 

  2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt, and pepper; cook, stirring occasionally, until very lightly browned, 3 to 4 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute and 30 seconds. Stir in horseradish. 

  3. Divide hash among 4 plates. Top with trout and poached eggs. Serve with lemon wedges. 

  • Active:
  • Total:

  • Go fish: It's never too early in the morning to get in your daily dose of disease-fighting omega-3s.
  • Yield: 4

Nutritional Information

Calories per serving: 263
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 208mg
Fiber per serving: 3g
Protein per serving: 17g
Carbohydrates per serving: 18g
Sodium per serving: 368mg
Iron per serving: 3mg
Calcium per serving: 77mg
Robin Bashinsky