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.
2. 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.
Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.
Calories 221 Carbohydrates 22 Fat 10 Saturated fat 2
Mono unsaturated fat 6 Protein 11 Cholesterol 22 Fiber 2 Potassium 633
This recipe has been added to the following public cookbooks:
dads cookbook,
30 Minutes or Less EatingWell Recipes,
Pam's Favorites,
AOL COOK BOOK 1-18-2008,
soulfood
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
