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In a medium sauce pan combine water, salt, brown sugar, lemon zest, bay leaves and pepper corns. Bring to a boil over medium high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes. Pour mixture over ice water to cool. Once cool to the touch pour mixture over trout, cover, and refrigerate for 2 hours.
Remove fish from brine discarding brine. Rinse filets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the filets a little better.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on smoke and allow to preheat 10-15 minutes.
Place the filets directly on the grill grate and smoke for 1 1/2-2 hours or until fish begins to flake.
Increase the temperature to 375 and preheat, lid closed, 10-15 minutes.
Heat oil in a cast iron skillet over medium high heat. Add beets and cook 10 minutes or until almost tender.
Add new potatoes and cook until both beets and potatoes begin to brown.
Add flaked, smoked trout and green onions and cook until trout is warmed thru, about 4 minutes.
Make 4 wells in the hash and crack one egg into each well.
Transfer the skillet to the preheated Traeger and cook until whites are set and yolks are still runny, 5-6 minutes. Enjoy!
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