Buddys Fish Hash Recipes

FISH HASH

Fish Hash image

Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fish, flaked
2 cups potatoes (cold, diced, boiled)
1 tablespoon onion, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
fat, for frying

Steps:

Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
Fold and serve like an omelet.

Nutrition Facts : Calories 77.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 312.8, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 3.1

CREAMED FINNAN HADDIE (SMOKED HADDOCK)

Creamed Finnan Haddie (Smoked Haddock) image

I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it's quick and easy to make. I especially like boiled potatoes and sweet green peas with it.

Provided by Divaconviva

Categories Scottish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb finnan haddie
4 tablespoons butter
4 tablespoons flour
2 onions
1 bay leaf
1 1/2 cups milk
salt & pepper
1 pinch nutmeg (More for fragrance than flavor) (optional)

Steps:

Cut the onions in half, slice thinly, then cut the slices in thirds.
Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
Serve with boiled potatoes.

Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1

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