30 September 2007

Fish Hash


Now, before you start feeling ill: despite the name, this recipe is really really really good. It's from my trusty copy of The Fannie Farmer Cookbook, and I make it fairly regularly. It doesn't taste fishy at all, and you can use any type of leftover fish (although I think canned tuna works perfectly, and that's what I put in the recipe instructions below).

Hubs and I have a Sunday morning tradition where we make a nice, filling, tasty breakfast to dawdle over while we plan the rest of our day. And this recipe fits the bill perfectly. It's crispy and bacon-y and... probably terribly fattening, but I don't care. Give it a try! Comes together quick and it's a nice filling start to the day.

Fish Hash


Ingredients:
6 bacon slices, diced
1 chopped onion
1 1/2 c. diced boiled potatoes (leftover baked potatoes would be perfect for this)
2 cans tuna, flaked
salt and pepper
In a hot skillet, cook the bacon until the fat is rendered and the bits of bacon are brown and crisp. Remove, drain on paper towels, and set aside.

Toss together the onions, potatoes, tuna, and salt and pepper to taste (don't oversalt! Lots of saltiness in that bacon grease). Stir into the bacon grease in the skillet and cook over medium heat. Press down with a spatula and cook about 5 minutes, until the bottom is browned.

Turn the hash over and cook until the underside is nicely browned. Tip out onto a warm platter, and sprinkle with bacon.