Potatoes, about 4 cups sliced
1/2 sweet onion, chopped
1/2 red and green pepper, diced
1 leek, thoroughly washed and thinly sliced
1 1/2 cups cherry tomatoes, cut in half
1/2 lb. breakfast sausage
1 large clove garlic, minced
leftover cooked trout
1/2 cup chopped dill
optional: fried egg
Wash the potatoes and cut away any skin blemishes and bad spots, then slice or dice them to your preference. As you're slicing them, put them into a bowl of cold water. After the potatoes are all sliced, drain the water, rinse them and microwave them to give them a little head start in cooking. Microwave times will vary, but I cooked these on high for 6 minutes, stirred, then cooked them for 2 more minutes. Set aside.
Remove the bones from the fish by flaking the meat, starting in the middle and pulling away to the right and then to the left. Most of the bones will be left on the skeleton if you do it carefully, but remove any bones that come off with the meat. Break into bite-sized pieces and set aside.
Chop the breakfast sausage into bite-sized pieces and brown until cook through, remove from pan and drain on paper towel. Remove any fat from pan.
Add a tablespoon or two of cooking oil to the pan and saute the vegetables and garlic until wilted. Then add the halved cherry tomatoes, sausage and trout. Mix gently.
In another pan, start frying the potatoes in another 2-3 tablespoons of oil, letting them crisp and stirring them occasionally, until done.
Add the potatoes to the vegetable/meat mixture and fold to combine.
Sprinkle a little chopped dill over the mixture, top with a fried egg if desired.