In cast iron skillet or griddle, grease with a little oil. Sauté onions and peppers. Add potatoes and cook until crusty. Fold in trout, scallion and parsley. Season with salt, pepper and fresh thyme. Top with poached eggs and Hollandaise sauce.
To make the sauce, add the following to a food processor: egg yolks, hot butter, lemon juice, and salt, white pepper, and Tabasco to taste. Blend.
Plate the hash. Top with poached eggs and Hollandaise sauce.