Best Fish Hash Recipes

FISH HASH

Fish Hash image

Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fish, flaked
2 cups potatoes (cold, diced, boiled)
1 tablespoon onion, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
fat, for frying

Steps:

Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
Fold and serve like an omelet.

Nutrition Facts : Calories 77.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 312.8, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 3.1

TILAPIA WITH HASH BROWNS

Tilapia With Hash Browns image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 20-ounce bag frozen shredded hash browns, thawed
4 cloves garlic, smashed and thinly sliced
Kosher salt
5 tablespoons extra-virgin olive oil, us more for drizzling
1/2 cup pitted Spanish green olives, roughly chopped
3/4 pound tomatoes, cut into 1-inch pieces
1/4 cup diced roasted red peppers
3 scallions, white and light green parts only, chopped
2 tablespoons chopped fresh parsley
1 1/2 pounds skinless tilapia fillets
1 teaspoon herbes de Provence or dried rosemary
Freshly ground pepper

Steps:

Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.
Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper. Scatter half of the olive mixture over the potato cake and top with the fish.
Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.
Per serving: Calories 443; Fat 19 g (Saturated 3 g); Cholesterol 85 mg; Sodium 937 mg; Carbohydrate 32 g; Fiber 4 g; Protein 37 g

Nutrition Facts : Calories 443 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 937 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 37 grams

BUDDY'S FISH HASH

Buddy's Fish Hash image

This is a 75-year-old family recipe. Buddy is now in his late 70s and can vividly remember his father making this for him as a child. (His dad died when he was 7.) His dad worked with the Coast Guard Station in Virginia Beach and this meal was a staple for the station crew as well as his family.

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 6

Ingredients

3 large fresh whole spot fish, cleaned
1 large Yukon gold baking potato, peeled and boiled
1/4 cup chopped freshly cooked bacon
1/4 cup finely chopped yellow onion
Cider vinegar
Freshly ground black pepper

Steps:

Steam or boil the fish 7 to 8 minutes. Remove the fish and let cool 3 minutes, then very carefully peel and discard the skin. Slowly remove the meat from the bones using a fork or small knife (take your time with this as the more you pay attention, the fewer small bones you will find in your finished meal).
Chop the baked potato into bite-size chunks and add the fish to the potatoes. Top with the bacon and onions, then add vinegar and pepper, to taste. Mix all the ingredients together to a hash, using a fork, and enjoy!