Fish Hash

This dish is a perfect way to use up the extra fish from last night's dinner. I imagine this could be done with almost any fish but I prefer cod myself.


1/2 pound cooked cod, flaked
4 Anchovies, minced fine
2 Medium Russet potatoes
1/2 sweet onion, sliced into half rounds
1/2 cup flat-leafed parsley, rough chopped
1 tbp butter
1 tbp olive oil
Kosher salt
Black Pepper
2 eggs poached.

Add half the butter and olive oil to a skillet on medium-low heat and gently saute the onions for about a half-hour, turning occassionally until the onions are nicely caramelised and sweet but not burned.

While the onions are going, wash, peel and cube the potatoes into approximately 1 inch squares and boil for about 4 minutes. The cubes should be soft enough to stick a fork in but still very firm. Remove, drain and set aside.

Flake the fish into a bowl keeping an eye out for any remaining bones. Add the minced anchovies and toss.

When the onions are done caramelizing. Remove and set aside. Add the rest of the butter and olive oil and the potatoes. Sprinkle potatoes with a generous pinch of Kosher salt and a few grinds of pepper. Saute the potatoes on medium heat, turning every few minutes until the potatoes are nicely browned and cooked through. Return the onions to the skillet along with the combined cod and anchovies. Toss and reduce heat to medium low and saute until the fish is reheated.

Plate and top with a poached egg. Sprinkle with the parsley.

Serves 2