Baked Fish Breakfast Hash (Printable Version)
Tender baked fish combined with golden potatoes and sautéed veggies for a satisfying morning skillet.
# What You'll Need:
→ Fish
01 - 2 skinless white fish fillets (5 oz each), such as cod or haddock
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
04 - 1/2 teaspoon smoked paprika
→ Vegetables
05 - 2 medium Yukon Gold potatoes, diced (about 10 oz)
06 - 1 small red bell pepper, diced
07 - 1 small yellow onion, diced
08 - 1 cup chopped baby spinach (about 3.5 oz)
09 - 2 tablespoons finely sliced chives
→ For Serving
10 - 4 large eggs (optional)
11 - Hot sauce or lemon wedges (optional)
# Directions:
01 - Preheat oven to 375°F. Line baking sheet with parchment paper. Arrange fish fillets on prepared tray, drizzle with olive oil, and season with salt, pepper, and smoked paprika. Bake 12-15 minutes until fish flakes easily with fork.
02 - While fish bakes, heat large nonstick skillet over medium heat. Add olive oil splash, then diced potatoes. Cook stirring occasionally 10-12 minutes until golden and starting to soften.
03 - Add onion and bell pepper to skillet, season lightly with salt and pepper. Cook 6-8 minutes until vegetables are soft and lightly caramelized.
04 - Stir in chopped spinach and cook 1-2 minutes until wilted.
05 - Break baked fish into large chunks and gently fold into skillet with chives. Cook 1-2 minutes to warm through. Taste and adjust seasoning. Optionally make four wells, crack eggs into each, cover and cook over low heat 4-5 minutes until set. Serve garnished with extra chives and hot sauce or lemon wedges if desired.
# Expert Hints:
01 -
- The way the smoky fish mingles with crisp potatoes creates breakfast flavors you never knew you needed
- It comes together faster than you think, leaving you more time to linger over coffee
02 -
- Dont be tempted to rush the potato step, that golden crust is what makes this hash sing
- The fish continues cooking when folded into the hot hash, so slightly underbake it initially
03 -
- Pat the fish completely dry before seasoning, this helps the spices cling and creates better texture
- Keep the heat at medium when cooking the potatoes, too high and they'll burn before softening