Fish Hash

By the RecipeCafe Archives

Ingredients

• 1 Equal parts cold flaked cooked fish and cold boiled potatoes, finely chopped
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste
• 1 Salt pork, enough to render approximately 2–3 tbsp (30–45 ml) of fat

Instructions

1. 1. In a cast-iron skillet over medium heat, slowly render (cook low and slow to release fat from) the salt pork until the scraps are browned and the fat is liquid, 6–10 min, until the scraps are golden and crisp. Remove the scraps and discard or reserve for another use, leaving the rendered fat in the pan.
2. 2. Add the finely chopped cold flaked fish and cold boiled potatoes to the pan. Season with salt and pepper. Stir the mixture continuously over medium heat until the ingredients are heated through, 3–5 min, until no cold spots remain and steam rises visibly from the hash.
3. 3. Press the hash into an even layer and cook without stirring over medium to medium-high heat until well browned on the underside, 8–12 min. Check for doneness by lifting one edge with a spatula — the bottom should be a deep golden-brown crust and release cleanly from the pan.
4. 4. Fold and turn the hash like an omelet: slide a wide spatula under one half, fold it over the other half, and serve immediately on a warmed plate.