Smoked fish hash
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked whitefish or other smoked fish |
| 6 | slices | Bacon |
| 4 | cups | Finely diced raw potatoes |
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Chopped parsley |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Bacon fat or other melted fat or oil |
| ½ | cup | Water |
| Paprika | ||
Directions
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Fry bacon until crisp in a 10-inch fry pan; drain on absorbent paper. Crumble bacon. Combine bacon, potatoes, onion, parsley, pepper, and fish. Place fish mixture in hot fat and pour water over the top. Cover and cook over moderate heat for 7 minutes. Turn mixture and cook, uncovered, 6 to 8 minutes longer or until lightly browned. Stir occasionally to mix in browned potato. Serve on a warm serving platter. Sprinkle with paprika.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.
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