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Catfish & Potato Hash for Two
EatingWell Test Kitchen
“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.”
1 small russet potato
1½ teaspoons canola oil, divided
8 ounces catfish fillets, patted dry and coarsely chopped
½ medium red bell pepper, diced
4 scallions, sliced
¼ cup diced ham
1½ teaspoons whole-grain mustard
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
2 lemon wedges
1Poke 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.
2Meanwhile, heat ½ 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.
3Return 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.