We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Moderate

2 tablespoons extra-virgin olive oil
1 pound precooked diced red-skinned potatoes (about 2 1/2 cups; see Note)
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper
4 ounces smoked trout, skin removed, flaked
4 cups thinly sliced mustard greens

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.

NUTRITION INFORMATION: Per serving: 221 calories; 10 g fat (2 g sat, 6 g mono); 22 mg cholesterol; 22 g carbohydrate; 11 g protein; 2 g fiber; 525 mg sodium; 633 mg potassium. Nutrition bonus: Vitamin A (120% daily value), Vitamin C (70% dv), Folate (26% dv), Potassium (18% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

TIP: Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.

What a delicious way to eat your greens! (However, don't be tempted to use dandelion greens. They're pretty but bitter.)

Anonymous, Bellingham, WA

This was really excellent with the poached egg on top. I cooked potatoes myself -- just about ten minutes, until they were barely cooked, rinsed them in cold water to stop the cooking and refrigerated overnight. The next day I made the dish using spinach instead of mustard greens, and half as much as the recipe called for; I also used half of the dressing amount. I served it along with about half a cup per person of mesclun tossed in walnut oil/pomegranate vinegar, and that provided a nice starch:greens ratio. Made a delicious Boxing Day brunch for seven. We wanted a significant dessert afterwards, though -- I made a not-exactly-eating-well sour cream/orange coffee cake with chocolate pecan crumble top, and those flavors were very satisfying at the end of this meal.

Anonymous, New York, NY

I tried this with dandelion greens, and substituted the cider vinegar with fresh apple cider to add some sweetness. I found that combination was really nice, not too sour. I also got beautifully fresh young dandelion greens from the greenmarket -- that also probably helped make it less bitter.

Emily, Brooklyn, NY