Smoked Trout Hash With Tomatillo Salsa

Preparation

1. Step 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. Step 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. Step 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. Step 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. Step 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.