Smoked Trout Hash with Mustard Greens



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.

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4 (1 cup each)


20 Min


15 Min


Stove Top


2 Tbsp
extra-virgin olive oil
1 lb
precooked diced red-skinned potatoes, (about 2 1/2 cups)
2 Tbsp
whole-grain mustard
2 Tbsp
cider vinegar
1/8 tsp
salt, or to taste
1/8 tsp
freshly ground pepper
4 oz
smoked trout, skin removed, flaked
4 c
thinly sliced mustard greens

Directions Step-By-Step

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes stirring occasionally,until golden and crispy. Adjusting heat if necessary to prevent burning 8 to 12 minutes. Whisk mustard,vinegar,and salt
and pepper in a small bowl.
Add 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.

About this Recipe