Campfire Skillet Norwegian Smoked Trout and Sweet Corn Hash with Dill Cream

Build a campfire and let it burn down to an even bed of glowing coals, or set a grill grate over medium coals. A steady, moderate heat cooks the potatoes through without scorching them.

Serves 4

Ingredients

• 1 1/2 lb (700 g) waxy new potatoes, scrubbed and cut into 1/2-inch cubes
• 2 tbsp cold-pressed rapeseed oil
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, diced
• 2 ears fresh sweet corn, kernels cut from the cob (about 1 1/2 cups)
• 8 oz (225 g) hot-smoked trout, skin removed and flaked into large pieces
• 4 large farm eggs
• 1/2 cup sour cream or creme fraiche
• 3 tbsp chopped fresh dill, plus fronds to finish
• 1 tbsp fresh lemon juice
• 1 tsp flaky sea salt, plus more to taste
• 1/2 tsp coarsely ground black pepper

Instructions

1. Build a campfire and let it burn down to an even bed of glowing coals, or set a grill grate over medium coals. A steady, moderate heat cooks the potatoes through without scorching them.
2. Stir together the sour cream, chopped dill, lemon juice and a pinch of salt in a small bowl. Set the dill cream aside in the cooler or a shaded spot while you cook.
3. Set a 12-inch cast-iron skillet over the coals and add the rapeseed oil and 2 tablespoons of the butter. When the butter foams, add the potatoes in a single layer and press them down.
4. Let the potatoes cook undisturbed for 8 to 10 minutes until a deep golden crust forms on the underside, then toss and repeat until they are crisp all over and tender in the center, about 20 minutes total.
5. Push the potatoes to one side, add the onion to the clear space with a pinch of salt, and cook for 4 minutes until softened and lightly caramelized. Stir the onion into the potatoes.
6. Scatter the sweet corn kernels over the hash and cook for 3 minutes, stirring once, until they turn bright and just begin to blister. Season with the sea salt and black pepper.
7. Fold in the flaked smoked trout gently so the pieces stay large, then make four wells in the hash with the back of a spoon.
8. Drop the remaining butter into the wells, crack an egg into each, cover the skillet with a lid or foil, and cook for 4 to 5 minutes until the whites are set and the yolks are still soft.
9. Pull the skillet off the heat, spoon dill cream over the hash, and finish with fresh dill fronds and a last pinch of flaky salt. Serve straight from the pan with forks and rye crispbread.
10. Norwegians have cooked over open fire on the water's edge for centuries, and smoked trout is the practical heart of that tradition: fish caught in the cold lakes and fjords was cured and smoked so it could travel and keep. Pairing it with late-summer sweet corn and new potatoes is a modern camping twist on that thrift, and it makes a breakfast substantial enough to carry you through a long day of hiking or paddling.

Nutrition (estimated, per serving)

• Calories: 512 kcal
• Protein: 28g
• Fat: 26g
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 6g
• Sodium: 780mg