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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006
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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

242.2 calories; protein 12g 24% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 4.1g 16% DV; sugars 1.4g; fat 9.9g 15% DV; saturated fat 1.6g 8% DV; cholesterol 22.4mg 8% DV; vitamin a iu 1801.1IU 36% DV; vitamin c 45.4mg 76% DV; folate 10.9mcg 3% DV; calcium 90.8mg 9% DV; iron 1.6mg 9% DV; magnesium 38.6mg 14% DV; potassium 621.8mg 17% DV; sodium 258.9mg 10% DV; thiamin 0.2mg 15% DV.