Down East Fish Hash

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - diced (small)
2 tablespoons	30ml	Melted fat
2 cups	292g / 10oz	Potatoes - cooked and diced
2 cups	474ml	Fish - cooked and flaked
1 teaspoon	5ml	Salt
1		Pepper
1 teaspoon	5ml	Worcestershire sauce
2/3 cup	157ml	Evaporated milk - undiluted
2		Eggs; hard cooked - shelled
		And diced

Recipe Instructions

Simmer the onion in the melted fat for about 5 minutes. Add the potatoes, 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.

An old-fashioned rule from the coast of Maine.

From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971

Source:
Palm Beach Post 07/17/97

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