Smoked Fish Hash

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

Smoked Fish Hash

About This Recipe

Yield:serves 4
Active time:25 minutes
Total time:25 minutes
Special equipment:large skillet, nonstick pan
This recipe appears in: Sunday Brunch: Smoked Fish Hash


  • 3 tablespoon butter, divided
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 medium carrots, finely chopped (about 1 1/2 cups)
  • 4 medium russet potatoes, cooked then diced into 1-inch pieces
  • 1 pound smoked fish (such as cod or haddock, skin and bones removed if necessary), flaked into large pieces
  • 1/4 cup fresh parsley leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 eggs


  1. 1

    Melt 2 tablespoons butter in large skillet over medium high heat. When foam subsides add onion and carrots and cook until softened and beginning to brown—about 5 minutes. Add potato and cook until potato begins to brown, about 8 minutes. When potatoes have browned, add fish and gently fold into hash. Cook until fish is heated through, add chopped parsley and turn heat to low.

  2. 2

    In a non-stick skillet melt remaining butter and fry eggs sunny-side up (or over easy if you must). Divide hash between 4 plates with an egg and serve hot with plenty of coffee.


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