Smoked Trout Hash with Mustard Greens

  • 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

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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