SMOKED TROUT HASH WITH EGGS

SERVES:4

TOTAL TIME: 45 minutes

WHY THIS RECIPE WORKS Deliciously oily smoked fish is often paired with mustard or horseradish, pleasantly sharp flavors that cut through and counterbalance the richness of the seafood. So based on that line of reasoning, we thought that mustard greens, with their clean, spicy bite and leafy chew, would pair well with smoked trout—and we were right. This creative hash is just as much at home on a dinner table as it is on a lazy Sunday morning. To give the hash the requisite saucy element, we cooked four eggs nestled right in the top once it finished browning—because what’s a hash without eggs on top? Dill and a squeeze of lemon added brightness to the finished hash. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

INGREDIENTS:

• 1 pound russet potatoes, peeled and cut into ¼-inch pieces
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1½ pounds mustard greens, stemmed and cut into 1-inch pieces
• 1 onion, chopped fine
• 1 garlic clove, minced
• 6 ounces smoked trout, flaked
• 4 large eggs
• 1 tablespoon minced fresh dill
• Lemon wedges

INSTRUCTIONS:

POTATOES AND MUSTARD GREEN

• 1. Peel and cut 1 pound of russet potatoes into ¼-inch pieces.
  2. In a covered bowl, microwave potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until translucent around the edges (5-8 minutes), stirring halfway through.
  3. In a separate covered bowl, microwave 1½ pounds of stemmed and cut mustard greens until wilted (8-10 minutes), stirring halfway through.
  4. Drain the greens well in a colander and add them to the bowl with the potatoes. Set aside.

HASH

1. 1. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
   2. Add 1 finely chopped onion and cook until softened and lightly browned (5-7 minutes).
   3. Stir in 1 minced garlic clove and cook until fragrant (about 30 seconds).
   4. Add the potatoes and mustard greens, breaking up any clumps, and firmly pack the mixture into the skillet using the back of a spatula.
   5. Cook undisturbed for 2 minutes, then flip hash 1 portion at a time and repack into skillet. Repeat flipping process every few minutes until potatoes are well browned and greens are tender (6-8 minutes).

FINISH THE DISH

• 1. Sprinkle 6 ounces of flaked smoked trout evenly over the hash.
  2. Make 4 shallow indentations (about 2 inches wide) in the surface of the hash using the back of a spoon.
  3. Crack 1 large egg into each indentation and season with salt and pepper.
  4. Cover the skillet and cook over medium-low heat until the egg whites are just set and yolks are still runny (4-6 minutes).
  5. Sprinkle with 1 tablespoon of minced fresh dill and serve immediately with lemon wedges.