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Catfish & Potato Hash for Two

  • 30 m
  • 30 m
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


  • 1 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.
  • 2 Meanwhile, 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.
  • 3 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.
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