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

Robin Bashinsky

Gallery

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

Recipe Summary test

active:
10 mins
total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

    Advertisement
  • 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. 

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

Nutrition Facts

263 calories; fat 14g; saturated fat 3g; cholesterol 208mg; fiber 3g; protein 17g; carbohydrates 18g; sodium 368mg; iron 3mg; calcium 77mg.
Advertisement