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Smoked Trout Hash

Smoked Trout Hash

By Traeger Kitchen

Calling all seafood lovers. Take your taste buds lakeside and have yourself a freshwater brunch.

Prep Time

30 Minutes

Cook Time

2 Hours




This recipe serves:


Units of Measurement:
1 Quart warm water
1 Cup Salt
1/2 Cup brown sugar
Zest of 1 lemon
4 Bay leaves
1 Tablespoon Black peppercorns
1 Quart ice water
2 Pound Trout fillets
1 Tablespoon Olive oil
1/2 Cup Beets, peeled, large dice
1/2 Cup New potatoes, halved
2 green onions, thinly sliced
To Taste kosher salt
To Taste black pepper
4 Large eggs


  • 1

    In a medium saucepan, combine 1-quart warm water, salt, brown sugar, lemon zest, bay leaves, and peppercorns. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes. Pour mixture over 1-quart ice water to cool.

    • 1 Quart warm water

    • 1 Cup Salt

    • 1/2 Cup brown sugar

    •  Zest of 1 lemon

    • 4  Bay leaves

    • 1 Tablespoon Black peppercorns

    • 1 Quart ice water

  • 2

    Place the trout in a resealable bag or glass baking dish. Once the brine is cool to the touch, pour mixture over trout, cover, and refrigerate for 2 hours.

    • 2 Pound Trout fillets

  • 3

    Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack over a rimmed baking sheet and refrigerate overnight, uncovered, to form the pellicle. This allows the smoke to adhere to the filets better.

  • 4

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

    Place the fillets directly on the grill grates and smoke for 1 1/2-2 hours or until the fish begins to flake.

    180 ˚F / 82 ˚C

    Super Smoke

  • 6

    Remove the trout from the grill. Increase the grill temperature to 375˚F and preheat, lid closed, 10-15 minutes.

    375 ˚F / 191 ˚C

  • 7

    Heat oil in a cast iron skillet over medium-high heat. Add the beets and cook for 10 minutes or until almost tender.

    • 1 Tablespoon Olive oil

    • 1/2 Cup Beets, peeled, large dice

  • 8

    Add the new potatoes and cook until both beets and potatoes begin to brown, 10 minutes.

    • 1/2 Cup New potatoes, halved

  • 9

    Add flaked, smoked trout and green onions and cook until trout is warmed through, 4 minutes. Season with salt and pepper to taste. Remove from heat.

    • 2  green onions, thinly sliced

    • To Taste kosher salt

    • To Taste black pepper

  • 10

    Make 4 wells in the hash, crack one egg into each well, and season with salt, and pepper.

    • 4 Large eggs

  • 11

    Place the skillet directly on the grill grates. Close the lid and cook until the whites are set and yolks are still runny, 5-6 minutes.

    375 ˚F / 191 ˚C

  • 12

    Remove the trout hash from the grill and serve warm. Enjoy!

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