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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 4 servings The following items or measurements are not included below: fish |
||
| Calories 77 | ||
| Calories from Fat 11 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 312mg | 13% | |
| Potassium 337mg | 9% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.8g | ||
| Protein 3.1g | 6% | |
Fish Hash
By: Molly53
Jul 9, 2008
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.
SERVES 4
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
Directions
1
Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.2
Fold and serve like an omelet.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish
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- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
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