Smoked Whiting Hash

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1 pound
Yukon gold potatoes (diced)
1 package
smoked whiting (3/4lb, skin and bones removed, fish broken into large flakes Acme, and Blue Hill Bay )
1 cup
small red onion (finely diced)
1 bunch
flat leaf parsely leaves (coarsely chopped)
5 tablespoons
butter (unsalted, divided)
Large Eggs (optional )
1 dash
tabasco or sriracha sauce (optional)
Approximate Yield: 
Total Time: 
1 Hour


Place potatoes in a small saucepan with water to cover. Boil until potatoes are just tender. Drain and reserve. In a 12-inch ovenproof skillet, melt two tablespoons of butter over medium heat. Add peppers and onions, and cook until peppers are golden, about 10 minutes. In a large bowl, combine potatoes, whiting, pepper and onion mixture, and egg. Mix gently. Preheat the broiler. Melt the remaining 3 tablespoons butter in the skillet over medium high heat. Cook until the butter is brown and foam subsides. Add the egg mixture to the pan, spreading it over the bottom. Cook until the potatoes begin to brown. Place the pan under the broiler for 2-3 minutes until hash is golden. Top each serving with a sunny side up egg. Serve with Tabasco or sriracha sauce.


Smoked Whiting blended together with golden yukon potatoes, eggs, and Fresh herbs

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