Ingredients
- 3 ounces smoked trout fillet, skinned and deboned
- 2 teaspoons canola oil
- 6 scallions, chopped
- 4 cups diced cooked potatoes or frozen hash-brown potatoes
- 1/2 cup low-fat milk
- 3 tablespoons chopped fresh dill, divided
- salt & freshly ground pepper to taste
- 2 tablespoons reduced-fat sour cream
Description
A Breakfast Recipe For Hash With Smoked Trout
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