Catfish and Potato Hash for Two |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a yummy little recipe that I found on that I wanted to share. It really does only yield enough for 2. Posting recipe as is, but I did add a chopped chipotle pepper for some heat. Ingredients:
1 small russet potato |
1 1/2 teaspoons canola oil, divided |
8 ounces catfish fillets, patted dry and coarsely chopped |
1/2 medium red bell pepper, diced |
4 scallions, sliced |
1/4 cup diced ham |
1 1/2 teaspoons whole-grain mustard |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
2 lemon wedges |
Directions:
1. Poke several holes in potato and microwave on High until cooked through, 10 to 12 minutes. Cut the potato in half and set aside; coarsely chop when cool enough to handle.
2. Meanwhile, heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 1 teaspoon oil, bell pepper, scallions, and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
3. Return the catfish to the pan along with the chopped potato, mustard, salt, and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.
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