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.
extra-virgin olive oil
precooked diced red-skinned potatoes, (about 2 1/2 cups; see Note)
salt, or to taste
freshly ground pepper
smoked trout, skin removed, flaked
thinly sliced mustard greens
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.
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.
Note: Look for precooked diced potatoes in the refrigerated section
of most supermarket produce departments--near other fresh, prepared vegetables.
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