Down East Fish Hash
Submitted by Concha
A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minUp along the Maine coast, hash isn’t something you open from a can. It’s a fisherman’s breakfast, built from yesterday’s catch and whatever was left in the root cellar. This Down East fish hash brings that rugged, no-nonsense tradition right to your skillet.
Flaked fish and diced potatoes sizzle together in rendered lard until a golden, crackling crust forms on the bottom. Hard-cooked eggs add richness, while a splash of Worcestershire and creamy evaporated milk bind everything into a satisfying, savory cake. Flip it like an omelet, brown the other side, and serve it steaming.
This is the kind of stick-to-your-ribs cooking that fueled lobstermen before dawn and kept families fed through long winters.
Pro Tips
- Use any leftover cooked fish: cod, haddock, pollock, or halibut all work well here. Smoked fish adds incredible depth.
- Get that crust: resist the urge to stir. Let the hash sit undisturbed over moderate heat so the bottom turns deeply golden and crispy.
- Flip with confidence: slide the hash onto a plate, then invert it back into the pan to brown the second side evenly.
- Serve it right: a poached egg on top and a few dashes of hot sauce are traditional Down East additions.
Ingredients
Directions
Simmer the onion in the melted fat for about 5 minutes.
Add the potaoes, fish and eggs.
Sprinkle with the salt and pepper. Add the worcestershire sauce to the milk and stir into the fish and potato mixture.
Cover and cook over moderate heat until hash is crusty and brown on the bottom.
With pancake turner, turn the hash like an omelet and brown on the other side.
Serve piping hot.
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