Smoked Trout Hash with Mustard Greens
We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 1 cup each
Ingredients
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2 tablespoons extra-virgin olive oil
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1 pound precooked diced red-skinned potatoes, (about 2 1/2 cups; see Note)
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2 tablespoons whole-grain mustard
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2 tablespoons cider vinegar
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1/8 teaspoon salt, or to taste
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1/8 teaspoon freshly ground pepper
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4 ounces smoked trout, skin removed, flaked
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4 cups thinly sliced mustard greens
Directions
1.
Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, adjusting heat if necessary to prevent burning, 8 to 12 minutes.
2.
Whisk mustard, vinegar, salt and pepper in a small bowl. Add to the potatoes along with trout and greens. Cook, stirring, until the greens are just wilted, 30 seconds to 1 minute. Remove from heat; stir 1 to 2 tablespoons water into the hash if it seems dry. Serve hot.
Tip:
Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables.
Nutrition information
Calories 221, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 22 mg, Sodium 525 mg, Carbohydrate 22 g, Fiber 2 g, Protein 11 g, Potassium 633 mg. Daily Values: Vitamin A 120%, Vitamin C 70%. Exchanges: Starch 1,Vegetable 1,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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