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Potato, Celery Root and Smoked Trout Hash

Potato, Celery Root and Smoked Trout Hash

By Courtney HillJanuary 11, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes

Inspired by Swedish pyttipanna, or hash made with leftover meat and potatoes, we devised this one-skillet meal loaded with earthiness from root vegetables, savoriness from smoked trout and freshness from tender green herbs. To jump-start the cooking process, we microwave diced potatoes until tender, then they join onion and celery root that have been lightly browned in butter. Another 10 minutes gets the potatoes nicely browned, then fiery horseradish and flaked smoked trout are folded in. Serve the hash topped with a fried or poached runny-yolked egg, or offer some lingonberry preserves alongside.

Tip

Don’t stir the hash too often once the potatoes are added to the skillet. Infrequent stirring encourages browning and crisping, making for a better-looking, better-tasting hash.

Ingredients
  • 1

    pound red potatoes, unpeeled, cut into ½-inch cubes

  • Kosher salt and ground black pepper

  • 4

    tablespoons salted butter

  • 1

    medium yellow onion, chopped

  • 6

    ounces celery root, peeled and shredded on the large holes of a box grater (about 2 cups)

  • 8

    ounces smoked trout, skin removed and broken into flakes

  • 1-2

    tablespoons prepared horseradish (see headnote)

  • ½

    cup lightly packed fresh dill, chopped

  • ¼

    cup chopped chives

Step 1

In a large microwave-safe bowl, toss the potatoes with ½ teaspoon salt. Cover and microwave on high until tender, about 5 minutes, stirring once about halfway through. Pour off and discard any water in the bowl.

Step 2

In a 12-inch nonstick skillet over medium-high, melt the butter. Add the onion, celery root and ¼ teaspoon each salt and pepper; cook, stirring occasionally to start, then more often once the vegetables begin to release their moisture, until the vegetables are softened and lightly browned, 7 to 9 minutes; after the moisture has evaporated, reduce the heat slightly if the vegetables are browning too quickly.

Step 3

Add the potatoes and cook over medium-high, stirring occasionally and adjusting the heat if needed to slow the browning, until the mixture is crisped and well browned, 8 to 11 minutes.

Fold in the trout and horseradish; cook, stirring occasionally, until warmed through, about 2 minutes. Off heat, stir in the dill and chives. Taste and season with salt and pepper.