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
- 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
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
- Iron 9.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 8.0