Trout and Bacon Hash
|Potatoes||3 Cup (48 tbs), cut in 1/2 inch cubes (3-4 Medium-Size Potatoes)|
|Unsalted butter||3 Tablespoon|
|Onion||1⁄2 , minced|
|Green bell pepper||1⁄2 , seeded and minced|
|Garlic||1 Clove (5 gm), minced|
|Canadian bacon||2 Ounce, chopped|
|Skinless trout fillet||7 Ounce, cut in 1/2 inch pieces|
|Dried oregano||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Put the potatoes in a saucepan, add cold water to cover, and bring to a boil.
Add 1 tablespoon salt and simmer until just tender, 8-10 minutes.
Drain and set the potatoes aside.
Melt 2 tablespoons of the butter in a large non-stick skillet.
Add the onion, bell pepper, garlic, and bacon and cook over medium heat, stirring occasionally until the onion is just softened and golden in colour, about 5-8 minutes.
Add the remaining butter and the potatoes to the skillet.
Cook over high heat, stirring occasionally, until the potatoes are lightly browned, about 5 minutes longer.
Add the trout, oregano, and parsley if using.
Season with salt and pepper.
Continue cooking, smashing down with a wooden spatula, until the trout is cooked through, 3-4 minutes more.