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Smoked Fish Hash Recipe

Sydney Oland
Published: Last Updated:
Smoked Fish Hash Recipe

[Photograph: Sydney Oland]

There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. For one, it feels a bit lighter on the belly but packs a ton of flavor. It's the kind of brunch that fills you up but doesn't weigh you down, which is perfect for those of us who want to eat a big brunch and then go barefoot water skiing (something I've been meaning to do).

You could use any sort of hot-smoked fish in this recipe. My personal favorites are trout and white fish, but salmon or mackerel would also be delicious. If you don't have any cooked potatoes sitting around, poke some holes in the potatoes with a fork and microwave them until soft. When it comes to topping anything with an egg I always go with a runny sunny side up, but if you're one of those people who needs their over-easy egg then by all means go with what feels right.

  • Yield:serves 4
  • Active time: 25 minutes
  • Total time:25 minutes

Ingredients

  • 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

Directions

  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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Sydney Oland Product Developer/Food Writer

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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