• olive oil; for frying
  
• 3 lg onions; coarsely chopped
  
• 1 red bell pepper; chopped
  
• 1 yellow bell pepper; chopped
  
• 3 lb baking potatoes; parboiled
  
• cut into 1/2 inches
  
• salt and pepper
  
• 8 oz smoked trout; skinned and broken into pieces
  
• 1/2 c fresh parsley; chopped
  
• 16 eggs poached
  
• 3 c watercress
  
• 1/2 c warm horseradish cream
  

2. Add Trout and parsley to potatoes and heat through.

3. divide watercress equally onto plates and top with equal portions of hash. Add 1 tbsp. horseradish cream, and two eggs to each plate and serve.