Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. For one, it feels a bit lighter on the belly but packs a ton of flavor. It's the kind of brunch that fills you up but doesn't weigh you down, which is perfect for those of us who want to eat a big brunch and then go barefoot water skiing (something I've been meaning to do).
You could use any sort of hot-smoked fish in this recipe. My personal favorites are trout and white fish, but salmon or mackerel would also be delicious. If you don't have any cooked potatoes sitting around, poke some holes in the potatoes with a fork and microwave them until soft. When it comes to topping anything with an egg I always go with a runny sunny side up, but if you're one of those people who needs their over-easy egg then by all means go with what feels right.