Down East Fish Hash
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| 2 | tablespoons |
lard
melted |
*
|
| 2 | cups |
potatoes
cooked and diced |
|
| 2 | cups |
fish
cooked and flaked |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ⅔ | cup |
evaporated milk
null |
*
|
| 2 | large |
eggs
hard cooked, shelled, and diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
diced |
|
| 3E+1 | ml |
lard
melted |
*
|
| 473 | ml |
potatoes
cooked and diced |
|
| 473 | ml |
fish
cooked and flaked |
*
|
| 5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 158 | ml |
evaporated milk
null |
*
|
| 2 | large |
eggs
hard cooked, shelled, and diced |
|
Directions
Simmer the onion in the melted fat for about 5 minutes.
Add the potaoes, fish and eggs.
Sprinkle with the salt and pepper. Add the worcestershire sauce to the milk and stir into the fish and potato mixture.
Cover and cook over moderate heat until hash is crusty and brown on the bottom.
With pancake turner, turn the hash like an omelet and brown on the other side.
Serve piping hot.
