SMOKED TROUT HASH WITH TOMATILLO SALSA

Smoked Trout Hash With Tomatillo Salsa image

Provided by Julia Moskin

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 large russet potatoes, peeled
5 large tomatillos, husked and rinsed
1 dried arbol chili, stemmed
1/4 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
1/4 cup minced chives
1 1/2 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

Steps:

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.
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.
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.
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.)
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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 4 grams, TransFat 0 grams