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. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

242 calories; 9.9 g total fat; 1.6 g saturated fat; 22 mg cholesterol; 259 mg sodium. 622 mg potassium; 26.9 g carbohydrates; 4.1 g fiber; 1 g sugar; 12 g protein; 1801 IU vitamin a iu; 45 mg vitamin c; 11 mcg folate; 91 mg calcium; 2 mg iron; 39 mg magnesium;