Who doesn’t love a good breakfast hash? This recipe utilizes leftover boiled potatoes and fish you might have in your fridge from the night before. The addition of some buttery scrambled eggs, fresh parsley, and your favorite hot sauce seals the deal.
Parsley Potatoes & Flaky White Fish with Eggs
Who doesn’t love a good breakfast hash? This recipe utilizes leftover boiled potatoes and fish you might have in your fridge from the night before. The addition of some buttery scrambled eggs, fresh parsley, and your favorite hot sauce seals the deal.
Ingredients
- 2 Tbsp olive oil
- 1 white onion, medium dice
- 2 cloves garlic, finely sliced
- 4 Yukon Gold or medium starch potatoes, boiled & cut into bite-sized pieces
- 8 oz flaky white fish of choice, such as cod or haddock
- 2 Tbsp salted butter
- 4 whole eggs
- 1 Tbsp heavy cream
- 1 tsp corn starch
- ¼ tsp ground cumin
- ½ cup fresh parsley, finely chopped
- Kosher salt & freshly-ground black pepper
- ¼ cup crème fraiche, as garnish for serving
- 2 Tbsp fresh chives, finely-sliced, as garnish
- A few drops of your favorite hot sauce
Instructions
- Add the olive oil to a large skillet and increase the heat to medium.
- Add the diced onion, and cook on medium heat for roughly ten minutes, or until the onions are cooked and translucent.
- Add the minced garlic, and continue to cook on medium heat for an additional 30 seconds, or until the garlic is fragrant.
- Add the boiled potatoes that you cooked earlier, and stir gently to combine.
- If your white fish is cooked already, add it to the hash mixture and allow it to warm through.
- When the fish is warmed through, remove the pan from the heat.
- If your white fish is not yet cooked, season the fish and continue to cook it over medium heat for roughly 4-7 minutes, or until the fish is fully cooked
- Taste the mixture, and season with kosher salt and freshly-ground black pepper.
- In a small saute pan, add 2 Tbsp of salted butter and increase the heat to medium-high.
- Whisk together the whole eggs with the heavy cream and corn starch.
- Add 2 tsp of water to the hot saute pan with the melted butter.
- When the water begins to evaporate in the saute pan, reduce the heat to low, and add the whisked egg mixture to the pan.
- Season the eggs with kosher salt & freshly-ground black pepper.
- Cook the eggs slowly, over low heat, stirring every minute or two.
- When the eggs are just barely cooked but still very soft, add them to your warm potato & white fish hash mixture that you cooked earlier.
- Add the ground cumin, and mix everything gently to combine.
- Add the chopped parsley, and mix until the parsley is evenly distributed throughout the hash mixture.
- Serve the hash in large pre-heated bowls, garnished with a dollop of crème fraiche, a sprinkling of finely-sliced fresh chives, and a few drops of your favorite spicy hot sauce.
Notes
This dish is best eaten when the eggs are freshly cooked.