Smoked Trout Hash With Tomatillo Salsa

• 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 jalapeno chili, stemmed and halved
• 2 teaspoons kosher salt
• 1 cup (3 to 4 ounces) grated Gruyere
• 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

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.
2. Drain and let cool completely, at least 3 hours or overnight.
3. To make salsa: Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeno and half the salt in a blender until smooth.
4. Taste and add more salt if desired.
5. Transfer to a serving bowl.
6. Heat oven to 200 degrees.
7. Grate cooled potatoes on the large holes of a box grater.
8. Combine in a large bowl with cheese, chives, pepper and remaining salt, tossing together gently with hands.
9. Heat a large nonstick skillet over medium heat.
10. Melt 2 tablespoons butter in skillet, add potato mixture and distribute evenly in pan, pressing down lightly.
11. Cook, undisturbed, 4 to 5 minutes, until brown on the bottom.
12. With a large spatula, gently turn mixture over (dont worry if it breaks) and redistribute in pan.
13. Cook 4 minutes, until well crisped.
14. (Do this in 2 batches if pan is not large enough.)
15. Transfer to a serving bowl and keep warm.
16. (To make individual potato cakes, use a 7-inch skillet and cook 4 cakes, one at a time.)
17. In the same skillet, melt 1 tablespoon butter over medium-low heat, add trout pieces and cook, stirring, to heat through.
18. Scatter over potato mixture, garnish with cilantro and serve with eggs on top and salsa on side.

russet potatoes, arbol chili, white onion, clove garlic, cilantro, spinach leaves, jalapeno chili, kosher salt, gruyere, chives, black pepper, unsalted butter, trout, eggs, cilantro

Taken from cooking.nytimes.com/recipes/1013422 (may not work)