Fish Hash

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Fish Hash

You may use a vegetable oil in place of salt pork, but the flavor will not be quite the same. Serve with thick slices of fresh tomatoes.


  • 1/4 lb salt pork or bacon, diced small
  • 1 onion, chopped
  • 1-1/2 C diced boiled potatoes
  • 1-1/2 C flaked or chopped cooked fish
  • Salt
  • Freshly ground pepper


  1. In a hot skillet, cook the salt pork until the fat is rendered and the bits

of pork are brown and crisp. Remove, drain on paper towels, and set aside.

  1. Toss together the onion, potatoes, fish, and salt and pepper to taste---take

care not to over salt: the salt pork may supply enough. Stir into the fat in the skillet and cook over medium heat. Press down with a spatula and cook over 5 minutes, until the bottom is brown. Turn the hash over and cook until the underside is nicely browned. Tip out onto a warm platter and sprinkle with the crisp bits of salt pork.

Serves 4

The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey