This crispy, rich, and buttery potato and fish hash will make you perpetually crave fish & potatoes for breakfast.
You can save time and skip the steps for cooking the potatoes if you already have some leftover mashed, roasted, or boiled potatoes from the night before.
![](https://chefsclubkitchen.com/wp-content/uploads/2022/05/fish-1.jpg)
The Ultimate Breakfast Fish Hash
Ingredients
- 24 oz Yukon gold potatoes ( cut into medium-sized chunks, roughly ¾” in diameter)
- 6 Tbsp butter
- 4 olive oil or vegetable oil
- 1 white onion (medium dice)
- 1 stalk celery (medium dice)
- ¼ red bell pepper (medium dice)
- 1 clove garlic (minced)
- 2 Tbsp flour (all-purpose)
- ¼ cup white wine
- ½ cup heavy cream
- ¼ tsp (or more) freshly ground black pepper
- Salt (to taste)
- 12 oz flakey white fish (like pollock, bass, grouper, haddock, or halibut)
- 2 scallions (tops removed, thinly sliced )
- 4 whole eggs
- 6-8 Fresh chives (sliced thinly, as garnish)
- ½ cup crème fraiche or sour cream (as garnish)
- Lemon wedges (for serving)
- 1/8 tsp fish sauce (for serving (optional, but amazing))
Instructions
- Begin by cutting potatoes into evenly-sized chunks roughly ¾” in diameter.
- Place potatoes in medium-sized pot with cold water to cover by 1” and add 2 Tbsp salt and bring to a boil.
- Cook until potatoes are tender but not broken apart, and drain the water.
- Cool the potatoes in the fridge.
- Gently saute the onion and celery in 4 Tbsp butter on the stove in a heavy-bottomed pan on low heat for 15 minutes, until the onions have become translucent.
- Add the red bell pepper and cook for an additional 5 minutes.
- Add the minced garlic and cook for an additional 2 minutes.
- Sprinkle 2 Tbsp flour over the vegetables, and continue to cook for an additional 3 minutes.
- Add the white wine and black pepper, and cook down until the liquid has reduced.
- Add the heavy cream and stir to combine.
- Cook until the liquid has mostly reduced.
- Gently add salt to taste and turn heat to low.
- Fry potatoes in 4 Tbsp olive oil or vegetable oil until golden brown, and drain the potatoes on paper towels.
- Prepare a separate sauce pot with boiling water for poaching the eggs.
- Poach your eggs gently in simmering water, you can add 1 Tbsp of white vinegar to the water to assist in poaching if you like.
- When eggs are barely poached, carefully remove the eggs from the water using a slotted spoon and reserve on the side.
- Cut your fish into 1” pieces, and gently salt the exterior of the fish flesh.
- Add fish to the vegetable and cream mixture and cook gently for 6-9 minutes, until the fish is barely cooked through.
- Stir in the fried potato mixture to combine and warm through.
- After another minute or two, your dish is ready to top with the poached eggs and serve!
- Garnish with fresh lemon, chives, a dollop of crème fraiche, and a few drops of fish sauce.