Smoked Trout Hash with Mustard Greens

Smoked Trout Hash with Mustard Greens

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From: EatingWell Magazine April/May 2006

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.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound precooked diced red-skinned potatoes, (about 2 1/2 cups; 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


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

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 242 calories; 10 g fat(2 g sat); 4 g fiber; 27 g carbohydrates; 12 g protein; 11 mcg folate; 22 mg cholesterol; 1 g sugars; 0 g added sugars; 1801 IU vitamin A; 45 mg vitamin C; 91 mg calcium; 2 mg iron; 259 mg sodium; 622 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

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