Ingredients with Measurements:
- 2 smoked mackerel fillets, skin removed and flaked
- 4 medium-sized potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the diced potatoes and red bell pepper to the skillet, and stir to combine.
4. Sprinkle the smoked paprika over the potato mixture, and season with salt and pepper to taste.
5. Cover the skillet with a lid, and cook for 15-20 minutes, or until the potatoes are tender and lightly browned.
6. Add the flaked smoked mackerel to the skillet, and gently stir to combine.
7. Cook for an additional 5-10 minutes, or until the mackerel is heated through.
8. Garnish with fresh parsley, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 40mg
- Sodium: 270mg
- Total carbohydrates: 28g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 18g
Substitutions for ingredients:
- Smoked mackerel can be substituted with smoked salmon or smoked trout.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add diced tomatoes or canned tomatoes to the potato mixture for a more tomato-based hash.
- Add chopped kale or spinach to the skillet for added nutrition.
- Top the hash with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to dice the potatoes into small, even pieces to ensure even cooking.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom of the pan.
- If the hash is too dry, add a splash of chicken or vegetable broth to the skillet.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hash in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the hash in individual bowls or on a large platter for family-style dining.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Steamed broccoli or green beans
Troubleshooting advice:
- If the potatoes are taking too long to cook, cover the skillet with a lid to trap in steam and speed up the cooking process.
Food safety advice:
- Make sure to cook the potatoes until they are tender and fully cooked to prevent foodborne illness.
Food history:
- Hash is a traditional American dish that dates back to the 19th century. It was originally made with leftover meat and potatoes, and has since evolved to include a variety of ingredients.
Flavor profiles:
- Smoky, savory, and slightly spicy from the smoked paprika.
Serving suggestions:
- Serve the hash for breakfast, lunch, or dinner.
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