Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 pound precooked diced red-skinned potatoes, (about 2 1/2 cups; see Note)

  3. 2 tablespoons whole-grain mustard

  4. 2 tablespoons cider vinegar

  5. 1/8 teaspoon salt, or to taste

  6. 1/8 teaspoon freshly ground pepper

  7. 4 ounces smoked trout, skin removed, flaked

  8. 4 cups thinly sliced mustard greens

Instructions Jump to Ingredients ↑

  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. 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.


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