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Author Notes: My family loves to fish, albeit only when the fish seem to be biting. I went trout fishing for the first time a year ago and it was amazing. The fight of the size of fish I caught was intense, but I would do it again in a minute. One of my favorite breakfast items when traveling or even just up in Northern Minnesota is trout and eggs. I don't often fish during the winter months, but really craved a trout and egg breakfast. I found to be one of the best canned trout I have ever tasted. Yes, I said canned trout. It was brought to my attention at a local grocery store demonstration tasting and I instantly bought a handful of cans. Recently, I was inspired to make my very own version of trout and eggs. Enjoy! - Senorita Tijerina
- 2-3 Sweet potato, peeled and diced in 1/2" cubes
- 1 tablespoon Olive oil
- 1 tablespoon Large shallot, peeled and diced
- 2 Cloves garlic, diced
- 1 Can trout in oil
- 2 teaspoons Kosher salt
- 1 teaspoon Fresh ground black pepper
- 2 tablespoons Capers
- 2 Green onion, diced, green only
- In a saute pan over medium heat add 1/2 T of oil and the sweet potato, saute until sweet potato is tender 6-8 minutes.
- Add shallot and garlic and continue to saute for another 3 minutes.
- Add trout and oil from trout into the saute pan and stir.
- Let sit for about 4 minutes until it begins to brown and becomes crisp and then flip.
- Let this side sit for an additional 4 minutes until brown and crisp, then add salt, fresh ground pepper and capers and stir.
- Let both sides crisp up once more only about 2 minutes per side and then add in green onion and serve.
- Add additional salt to taste.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe