Sweet Potato Trout Hash
- Sara
- 12 minutes ago
- 2 min read
A trip to Portland, Oregon several years ago inspired this Sweet Potato Trout Hash recipe. Ironically, I live in a land-locked state, surrounded by beautiful Rocky Mountains, sprinkled with hipster mountain towns featuring locally caught lake and river trout, yet it took a trip to the Pacific to make me put trout on my radar. Similar to salmon, the smaller fresh-water fish make an excellent protein choice, with their healthy fats. I find smoked trout in the grocery store next to the chilled smoked salmon packets. if you can't find trout, pick up a package of smoked salmon instead. Aim for wild-caught rather than Atlantic, and do not go for lox, which will "cook" and completely change the texture and flavor of the fish in this dish.
The smoky, salty flavor of the fish marries incredibly well with the sweetness of sweet potato and red bell pepper, and both are enhanced again by sweet smoked paprika. The ingredients in this dish are few and simple. There are not a ton of odd-ball seasonings or produce that you have to search high and low for and worry that you'll never use up. Additionally, Sweet Potato Trout Hash can be made in 30 minutes! It's incredibly tasty, satiating, and nutritious. I'm one of those "ketchup with hash browns" people, and this dish is so well-rounded and mouth-watering on its own, I don't add anything at all and simply gobble it up.
This easy recipe starts with cooking up your potatoes. While they are cooking, you can prep the remaining ingredients. Remove potatoes once cooked, and sauté the kale and bell peppers until they are cooked. Add the smoked trout and cook just until heated through. Add the potatoes back in, the paprika, adjust salt and pepper and you're ready to serve.
A fried or poached egg contributes to the protein content of this breakfast dish, but is a personal preference. Leave the eggs out if you're not an egg eater-- you'll still have an amazing meal. A couple slices of avocado add additional healthy fat to the meal and will keep you satiated for hours.
FODMAPs: Sweet potatoes, yellow potatoes, kale, and trout are all low-FODMAP in the amounts used. Be sure to use a mix of orange sweet potatoes and white or yellow potatoes so that any one FODMAP doesn't accumulate. Red bell pepper was once-upon-a-time considered to be low-FODMAP and something I've eaten freely for years. They've recently changed the status and it is now considered high in fructose above 1/2 cup. If you're very sensitive to fructose, reduce the red bell pepper in this recipe to one half a pepper and/or use a green bell pepper instead. Add a couple slices of avocado for healthy fats and remain low-FODMAP. Eggs (optional) are also low-FODMAP. There is amazingly NO NEED for onions or garlic to flavor this dish. It's very well-rounded without any added allium, so don't worry about it!
If you try this dairy-free, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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