Hash isn’t just for corned beef. It’s also great made with catfish—or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.
Active Time: 30 minutes |
Total Time: 30 minutes
1 small russet potato
1 1/2 teaspoons canola oil, divided
8 ounces catfish fillets, patted dry and coarsely chopped
1/2 medium red bell pepper, diced
4 scallions, sliced
1/4 cup diced ham
1 1/2 teaspoons whole-grain mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 lemon wedges
Poke several holes in potato and microwave on High until cooked through, 10 to 12 minutes. Cut the potato in half and set aside; coarsely chop when cool enough to handle.
Meanwhile, heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 1 teaspoon oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
Return the catfish to the pan along with the chopped potato, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.
Per serving :
14 g Fat;
3 g Sat;
7 g Mono;
63 mg Cholesterol;
17 g Carbohydrates;
24 g Protein;
2 g Fiber;
521 mg Sodium;
731 mg Potassium