Smoked Trout Hash with Mustard Greens

INGREDIENTS :

2 tablespoons extra-virgin olive oil

1 pound precooked diced red-skinned potatoes (see Note)

2 tablespoons whole-grain mustard

2 tablespoons cider vinegar

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper

4 ounces smoked trout, skin removed, flaked

4 cups thinly sliced mustard greens

COOKING 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.

Yield: 4 servings

MORE :

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.

Notes:

Ingredient Note

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables.

NUTRITION INFO :

Per Serving

• Calories: 243 kcal
• Carbohydrates: 27 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 12 g
• Sugars: 2 g