Smoked Whitefish Hash with Fried Eggs

Ingredients

• 1 lb Smoked whitefish
• 2 medium Potatoes
• 1/2 medium Onion
• 1/2 medium Bell pepper
• 2 tbsp Olive oil
• 4 large Eggs
• 2 tbsp Fresh dill
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 4 wedges Lemon wedges

Instructions

1. 1Peel the 2 medium Potatoes and cut them into 1/2-inch cubes. Cut the 1/2 medium Onion into 1/2-inch dice. Cut the 1/2 medium Bell pepper into 1/2-inch dice.
2. 2Carefully flake the 1 lb Smoked whitefish into bite-sized pieces, ensuring to remove any bones as you go.
3. 3Place a 12-inch skillet over medium heat (approximately 325°F / 160°C). Add the 2 tbsp Olive oil to the skillet and allow it to heat for 1-2 minutes until shimmering.
4. 4Add the diced 2 medium Potatoes, 1/2 medium Onion, and 1/2 medium Bell pepper to the hot skillet. Cook for 12-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and lightly browned on the edges.
5. 5Stir in the flaked 1 lb Smoked whitefish, 1/4 tsp Salt, and 1/4 tsp Black pepper. Continue to cook for 4-6 minutes, stirring gently, until the whitefish is heated through and fragrant.
6. 6While the hash finishes cooking, heat a separate non-stick skillet over medium-low heat (approximately 275°F / 135°C). Crack the 4 large Eggs into the skillet, being careful not to break the yolks, and cook for 2-4 minutes until the whites are set and the yolks are still runny, or cook longer for firmer yolks.
7. 7Carefully divide the Smoked Whitefish Hash evenly among four serving plates. Gently place one fried egg on top of each portion of hash.
8. 8Sprinkle each serving with the 2 tbsp Fresh dill. Serve immediately with the 4 wedges Lemon wedges on the side for squeezing over the hash.

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