From the By Hook & By Cook article from July 2017.
Smoked Trout Hash With Poached Eggs And Tomatillo Salsa
By Katharine Kagel at Cafe Pasqual’s in Santa Fe (121 Don Gaspar Ave.; pasquals.com; 983-9340)
Cooks at Pasqual’s smoke fresh trout every day over alderwood, and the hash is available every day from 8 a.m. to 3 p.m. At dinner, try the Smoked Trout Salad with Horseradish Dressing.
For the Tomatillo Salsa
- 12 large tomatillos, husked and rinsed 2 jalapeño chiles, stemmed and cut in half 1/2 small white onion, peeled and coarsely chopped 1 clove garlic, peeled Leaves from 24 sprigs cilantro 2 cups spinach leaves 1 chile de arbol, stemmed and seeded 1 teaspoons kosher salt
- Put all ingredients into a blender and pulse until liquefied. Adjust seasoning as needed. Transfer to a bowl.
For the Hash Brown Potato Cakes
- 2 pounds russet potatoes, peeled
- 5 ounces grated Gruyère cheese, about 1 generous cup
- 1/3 cup finely minced fresh chives
- 2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 5 tablespoons unsalted butter
- Fill a very large pot with enough water to cover the potatoes. Bring water to a boil, then carefully add the potatoes. Cook for 20 minutes over bubbling water. They are done when a fork just slightly slips in the potato—do not overcook or the potatoes will crumble and will not make good, long hash shapes.
- Drain the potatoes and let cool completely—as long as 3 or 4 hours. Or cook a day ahead and refrigerate.
- Use a box grater to shred the potatoes into a large bowl and add the chives, cheese, and seasonings. Use your hands to gently toss them together.
- Heat a 7-inch nonstick sauté pan and add a quarter of the butter, tipping the pan to cover the surface.
- Add a quarter of the potato mixture and pat down to form a pancake. Cook for 4–5 minutes until golden. Flip the pancake over and cook another 3–4 minutes. Slip the pancake onto an ovenproof plate and place in an oven preheated to 200° to keep warm.
- Repeat until all 4 pancakes are made. Place a sheet of parchment paper between cakes if you are going to stack them in the warming oven.
For the Eggs and Trout
- 8 large organic eggs for poaching
- 1 pound smoked trout, torn into 1-by-2-inch pieces
- 1 handful finely chopped cilantro, parsley, or chives for garnish
- Poach the eggs in enough water to cover. Cook until they are opaque but still runny inside.
- While the eggs cook, quickly and gently heat the trout in the nonstick skillet over medium heat just to heat through.
- Place the poached eggs on the warm potato pancakes. Gently dab the top of the eggs to remove any cooking water so that the salsa will not slide off when spooned over the eggs.
- Surround with the warmed trout. Put a generous tablespoonful of salsa across each egg. Garnish with finely chopped cilantro, parsley, or chives. Serve with more tomatillo salsa on the side.