Potato Hash with Smoked Trout

Bring a large pot of water to boil over high heat. Add the potatoes and the carrots and cook 10-12 minutes or until slightly tender and still a little firm. Drain and reserve.

In a large frying pan over medium heat, add the olive oil and 2 tablespoons butter. Add the onion and cook 3-4 minutes, until soft and translucent.

Add the reserved potatoes and carrots to the frying pan. Add 1 teaspoon salt and 3/4 teaspoon pepper and stir well. Cooking 25-30 minutes or until potatoes and carrots are browned and cooked through. Stir occasionally.

Add the kale and mix well. Cook for 2 minutes.

Remove from heat and add the smoked trout. Stir well to combine and warm through. Set aside.

In a large skillet over medium heat, add the remaining 1 tablespoon butter. Cook the eggs as desired. For sunny side up, as in this recipe, cook for 2-3 minutes or until the whites are cooked through.

Place the hash in a serving dish and place the eggs on top.