Name: Smoked Trout Hash with Eggs
Total time: 1 h
Ingredients: 1 pound russet potatoes , peeled and cut into ¼-inch pieces; 2 tablespoon cold-pressed 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 organic eggs; 1 tablespoon minced fresh dill; Lemon wedges

Why This Recipe Works

Instead of the classic pairing with a hefty bagel and schmear of cream cheese, we looked to fit the rich fish into a vegetable hash. Because smoked trout is often paired with mustard or horseradish, we chose mustard greens, a nutritional powerhouse that carries a horseradish-like bite. Their spicy flavor stood up perfectly to the fish and provided leafy chew, crisp lacy edges, and nutrients: flavonoids, vitamins, iron, and more. But our hash needed a saucy element in order to complete and further tame the smokiness of the fish, so we cooked 4 eggs right in the hash once it finished browning. The runny yolks gave us the rich, saucy component we wanted, while the whites brought extra protein into the mix.

Before You Begin

A squeeze of lemon brightened everything up for a balanced hash. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

Microwave potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in covered bowl until potatoes are translucent around edges, 5 to 8 minutes, stirring halfway through microwaving.

Microwave mustard greens in second large covered bowl until wilted, 8 to 10 minutes, stirring halfway through microwaving. Transfer to colander, drain well, then add to bowl with potatoes; set aside.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes.

Stir in garlic and cook until fragrant, about 30 seconds. Stir in potatoes and mustard greens, breaking up any clumps. Using back of spatula, firmly pack potato mixture into skillet and cook undisturbed for 2 minutes. Flip hash, one portion at a time, and repack into skillet. Repeat flipping process every few minutes until potatoes are well browned and mustard greens are tender, 6 to 8 minutes.

Off heat, sprinkle trout evenly over hash. Make 4 shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1 egg into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 4 to 6 minutes. Sprinkle with dill and serve with lemon wedges.