One-Pot Wonders

Skillet Potatoes with Smoked Fish and Smoked Paprika Aioli

March  8, 2014
3 Ratings
Author Notes

I love smoked fish for breakfast, and one of my favorite ways to have it is mixed into a skillet of fried potatoes. I add dollops of smoked paprika aioli for a little extra smoke and tang. Since it's breakfast, I just mix up an easy aioli by adding garlic, lemon, and spice to mayonnaise, but you could absolutely make one from scratch if your arm is up for that kind of whisking early in the day. —fiveandspice

  • Serves 4
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 medium red potatoes, cut into small dice (I actually like to use a mix of colors, but just red works great)
  • 1 medium shallot, finely chopped
  • Salt and pepper
  • 6 ounces smoked whitefish (or trout, or even salmon), flaked into large chunks
  • 1/2 cup mayonnaise
  • 1 small garlic clove, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon smoked paprika
In This Recipe
Directions
  1. In a very large skillet, heat the butter and olive oil together over medium heat until the butter is foaming. Stir the potatoes in and let them cook, stirring only very occasionally for 10 minutes.
  2. Stir in the chopped shallot plus a few good pinches of salt and grinds of pepper. Continue to cook until the potatoes are golden on the outside and cooked through, another 5-10 minutes. When the potatoes are done, take them off the heat and stir in the chunks of smoked fish.
  3. To make the aioli, mix together the mayo, garlic, lemon juice, and paprika plus a pinch of salt. Stir everything together well and adjust the flavors to your liking.
  4. Serve the potato-fish mixture with generous spoonfuls of the aioli.

See what other Food52ers are saying.

  • Michelle Margo
    Michelle Margo
  • fiveandspice
    fiveandspice
  • Boofimus
    Boofimus
  • TSmith
    TSmith
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

8 Reviews

Boofimus April 5, 2014
We made this tonight (as dinner, not breakfast!) with sweet potatoes and smoked river cobbler. It was absolutely delicious (the sweet potato lent a lovely sweetness that worked well with the smokiness of the fish) and the aioli was delicious!
 
Author Comment
fiveandspice April 6, 2014
Awesome! I love the idea of using sweet potatoes.
 
TSmith March 15, 2014
I'd been looking for something like this to use up some smoked salmon I got as a gift. Used a russet potato I had on hand instead of the red and scrambled in a few eggs, too. The smoky aioli was a really great addition. I'll be making this again for sure. Thanks!
 
Author Comment
fiveandspice March 21, 2014
Yes! I love to add eggs too sometimes. Happy to hear you enjoyed it!
 
Michelle M. March 15, 2014
I made this today with smoked trout. Everything about it was amazing!!! Can't wait to have it again!
 
Author Comment
fiveandspice March 21, 2014
So glad you liked it!
 
anne March 14, 2014
I am making this Sunday morning, a big batch for the week. I am serving it with a poached egg on top and a giant cup of coffee. OH GOD this is heaven. Reminds me of camping with my Dad when we were little. We'd have fresh caught trout with lots of garlic and eggs. Still my favorite breakfast, but I almost never camp anymore and that is the only way to get the trout! Nothing like fish right out of the water. Just nothing. Thank you for this!
 
Author Comment
fiveandspice March 21, 2014
That is so true, there is absolutely nothing like a freshly caught fish. Yum.