3 pounds Yukon Gold potatoes, peeled and diced
1 1/2 pounds smoked whitefish or trout
1/4 cup chopped, fresh flat-leaf parsley
1/3 cup heavy cream
2 tablespoons olive oil
1 large red onion, peeled and diced
Salt and ground black pepper, to taste
Bring a large saucepan of water to a boil. Add the potatoes and cook until tender, about 12 to 15 minutes. Drain and transfer to a large bowl.
Flake the smoked fish into bowl with cooked potatoes. Add the parsley and heavy cream. Toss to coat.
Working in batches, in a large, nonstick skillet over medium-high, heat half of the oil. Add half of the onion and cook, stirring occasionally, for 3 minutes. Add fish-potato mixture and cook, stirring occasionally, until potatoes and fish are browned and slightly crisp, about 6 to 8 minutes. Season with the salt and ground black pepper, to taste. Repeat with remaining ingredients.
Makes 8 servings.