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Fish Hash (Take equal parts of cold)
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped; season with salt and pepper. Fry out salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. After thoroughly mixing fish and potatoes, put them into hot fat in frying pan and cook until well browned, then turn and fold like an omelet.
I CUP COOKED
A camp or leftovers dish built on two things you already have cooked. The whole success of it lies in the crust, which means resisting the urge to stir.
- ProportionsThe recipe says only "equal parts," without specifying volume or weight; equal volumes of flaked fish and chopped potato are the usual reading. Cold, firm, day-old potatoes chop cleanly; freshly boiled ones turn to paste.
- The fishAny cooked white fish works, and this is the traditional use for leftover boiled or baked cod, haddock or pollock. If starting from salt cod, it must be soaked and poached first; the recipe assumes fish already cooked and cooled.
- Salt porkCut into small dice and render slowly over medium heat until the fat runs and the scraps are crisp. Two or three ounces gives ample fat. If you have no salt pork, bacon or a few tablespoons of neutral oil with a knob of butter will carry it, though the flavour is the point of the pork.
- Season lightly firstSalt pork fat is already salty. Season the mixture modestly, taste after browning, and correct then.
- Don't stirPress the mixture into an even layer in the hot fat and leave it alone over medium heat for 8 to 10 minutes. A crust cannot form if the hash is being turned; that browned underside is the dish.
- FoldingLoosen the edges with a thin spatula, then fold one half over the other as you would an omelet, browned side out. A well-seasoned cast-iron or heavy nonstick pan of 9 or 10 inches makes this manageable.
- ServingThe recipe has you remove the pork scraps and says nothing about what to do with them; some cooks scatter them back over the top. Pickled beets, ketchup or a poached egg are common accompaniments to hash.