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MailTribune.com
  • Smoked Fish Hash

    ready in: 30 minutes
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  • 3 pounds Yukon Gold potatoes, peeled and diced
    1 1/2 pounds smoked whitefish or trout
    1/4 cup chopped, fresh flat-leaf parsley
    1/3 cup heavy cream
    2 tablespoons olive oil
    1 large red onion, peeled and diced
    Salt and ground black pepper, to taste
    Bring a large saucepan of water to a boil. Add the potatoes and cook until tender, about 12 to 15 minutes. Drain and transfer to a large bowl.
    Flake the smoked fish into bowl with cooked potatoes. Add the parsley and heavy cream. Toss to coat.
    Working in batches, in a large, nonstick skillet over medium-high, heat half of the oil. Add half of the onion and cook, stirring occasionally, for 3 minutes. Add fish-potato mixture and cook, stirring occasionally, until potatoes and fish are browned and slightly crisp, about 6 to 8 minutes. Season with the salt and ground black pepper, to taste. Repeat with remaining ingredients.
    Makes 8 servings.
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