Smoked Trout Hash With Tomatillo Salsa

Ingredients

• 4 large russet potatoes, peeled
• 5 large tomatillos, husked and rinsed
• 1 dried arbol chili, stemmed
• ¼ white onion, coarsely chopped
• 1 clove garlic
• 20 sprigs cilantro, including stems
• 1 cup spinach leaves, tightly packed about 2 ounces
• 1 jalapeño chili, stemmed and halved
• 2 teaspoons kosher salt
• 1 cup (3 to 4 ounces) grated Gruyère
• ¼ cup minced chives
• 1 ½ teaspoons black pepper
• 3 tablespoons unsalted butter
• 1 pound smoked trout, torn into bite-size pieces
• Poached or sunny-side-up eggs, for serving
• Cilantro sprigs, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    564 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 35 grams protein; 76 milligrams cholesterol; 2136 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. At least 4 hours or up to a day before serving, put potatoes into boiling water to cover and boil until just tender, about 20 minutes. Drain and let cool completely, at least 3 hours or overnight.
2. To make salsa: Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeño and half the salt in a blender until smooth. Taste and add more salt if desired. Transfer to a serving bowl.
3. Heat oven to 200 degrees. Grate cooled potatoes on the large holes of a box grater. Combine in a large bowl with cheese, chives, pepper and remaining salt, tossing together gently with hands.
4. Heat a large nonstick skillet over medium heat. Melt 2 tablespoons butter in skillet, add potato mixture and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until brown on the bottom. With a large spatula, gently turn mixture over (don’t worry if it breaks) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in 2 batches if pan is not large enough.) Transfer to a serving bowl and keep warm. (To make individual potato cakes, use a 7-inch skillet and cook 4 cakes, one at a time.)
5. In the same skillet, melt 1 tablespoon butter over medium-low heat, add trout pieces and cook, stirring, to heat through. Scatter over potato mixture, garnish with cilantro and serve with eggs on top and salsa on side.

1 hour