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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.

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  • Meanwhile, heat 1 teaspoon oil in a large 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 2 teaspoons 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 potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

Nutrition Facts

272.5 calories; protein 23.5g 47% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 2.4g 9% DV; sugars 2.4g; fat 11.8g 18% DV; saturated fat 2.1g 11% DV; cholesterol 72mg 24% DV; vitamin a iu 1159.9IU 23% DV; vitamin c 49.1mg 82% DV; folate 46.9mcg 12% DV; calcium 34.6mg 4% DV; iron 1.1mg 6% DV; magnesium 46.5mg 17% DV; potassium 734.8mg 21% DV; sodium 571.7mg 23% DV; thiamin 0.2mg 23% DV.