Smoked Trout Hash with Poached Eggs and Tomatillo Salsa Recipe | James Beard Foundation

Ingredients

• 12 large tomatillos, husked and rinsed
• 2 jalapeño chiles, stemmed and cut in half
• 1/2 small white onion, peeled and coarsely chopped
• 1 garlic clove, peeled
• 1/2 bunch fresh cilantro, stems removed
• 2 cups spinach leaves
• 1 fresh chile de árbol, stemmed and seeded
• 1 1/2 teaspoons kosher salt