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.Ingredients
Total Time: 30 minutes
2 small russet potatoes
3 teaspoons canola oil, divided
1 pound catfish fillets, patted dry and coarsely chopped
1 medium red bell pepper, diced
1 bunch scallions, sliced
1/2 cup diced ham
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 lemon, cut into quarters
Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.
Meanwhile, heat 1 teaspoon oil in a large 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 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 starch
- 3 lean meat
- 1 fat
- Carbohydrate Servings
- Vitamin C (80% daily value)
- Vitamin A (25% dv)
- Potassium (21% dv).