Catfish & Potato Hash

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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.

Catfish & Potato Hash
photographer: Ken Burris
Nutritionist Tested & Approved
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

Directions
  1. 4 servings

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
291
Carbohydrates
16g
Fat
14g
Saturated Fat
3g
Monounsaturated Fat
7g
Protein
24g
Cholesterol
63mg
Dietary Fiber
2g
Potassium
731mg
Sodium
521mg
Added Sugars
0g
Exchanges
1 starch
3 lean meat
1 fat
Carbohydrate Servings
1
Vitamin C (80% daily value)
Vitamin A (25% dv)
Potassium (21% dv).

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