Smoked Fish Hash

Author: Canadian Living

Kids love the smoky flavour of this simple and straightforward diner classic. Top with Easy Eggs and serve with Baked Tomatoes for a hearty breakfast.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 3 (about 1 lb/500 g) Yukon Gold potatoes peeled and halved
  • 1 lb smoked fish (thawed if necessary)
  • 2 tablespoons butter
  • 1 onion diced
  • 1/4 teaspoon pepper

Method

Baked Tomatoes

1-
  In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and let cool enough to handle; cut into 1/4-inch (1 cm) cubes and set aside.

2-
  Rinse fish under cold water. In skillet, bring 2 inches (5 cm) water to simmer; add fish, cover and poach until it flakes easily when tested, about 4 minutes. Drain and flake; set aside.

3-
  In large nonstick skillet, melt butter over medium-high heat; cook onion, stirring occasionally, for 3 minutes. Add potatoes; cook for 3 minutes.

4-
  Add fish; cook, stirring occasionally, until potatoes and fish are browned and slightly crisp, about 6 minutes. Sprinkle with pepper.

Nutritional facts Per each of 6 servings: about

  • Sodium 769 mg
  • Protein 21 g
  • Calories 191.0
  • Total fat 5 g
  • Cholesterol 68 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Fish Hash

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