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.
The Ultimate Breakfast Fish Hash
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.
- 24 oz Yukon gold potatoes ( cut into medium-sized chunks, roughly ¾” in diameter)
- 6 Tbsp butter
- 4 Tbsp 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))
- 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.
If you are using fish that has been cooked the previous day, break the cooked fish into flakey chunks and add during the final stage of the cooking process, just before serving, to heat the fish through. Garnish as suggested with fresh chives, a dollop of sour cream or crème fraiche, some lemon, and a few drops of fish sauce.