Smoked Trout Hash with Poached Eggs and Tomatillo Salsa | 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
• 2 pounds russet potatoes, peeled
• 5 ounces grated Gruyère cheese (about 1 generous cup)
• 1/3 cup finely minced fresh chives or scallions
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 5 tablespoons unsalted butter
• 8 large organic eggs
• 1 pound smoked trout, flaked into bite-size pieces
• Handful of finely chopped fresh cilantro, parsley, or chives