Smoked Fish Hash
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 191 |
| pro | 21 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 68 mg |
| sodium | 769 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 5 |
| vit C | 8 |
| folate | 10 |
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.
Ingredients
Preparation
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.
Additional information : Variation
Corned Beef Hash: Substitute corned beef, diced, for the fish, omitting rinsing and cooking separately.
Tip: Not all smoked fish needs to be rinsed and poached. Rinse and poach smoked haddock and smoked cod, but don't rinse and poach smoked mackerel and smoked whitefish.
Source : Canadian Living Magazine: March 2009
- Keywords : Breakfast; Main Course; Vegetarian; Skillet; Kid-Friendly; Potatoes;
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