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Catfish & Potato Hash

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  • Catfish & Potato Hash

    Catfish & Potato Hash



    Serve with a poached egg on top and you got yourself a great breakfast.

    4 servings
    Total Time: 30 minutes

    Ingredients

    2 small russet potatoes
    3 teaspoons canola oil, divided
    1 pound catfish fillets, patted dry and coarsely chopped
    1 medium red bell pepper, diced
    1 bunch scallions, sliced
    1/2 cup diced ham
    1 tablespoon whole-grain mustard
    1/4 teaspoon salt substitute
    1/4 teaspoon freshly ground pepper
    1 lemon, cut into quarters

    Preparation

    Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.
    Meanwhile, heat 1 teaspoon oil in a large 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 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
    Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

    Nutrition
    Per serving:

    254 calories;
    10 g fat ( 3 g sat , 7 g mono );
    63 mg cholesterol;
    17 g carbohydrates;
    0 g added sugars;
    24 g protein;
    2 g fiber;
    521 mg sodium;
    731 mg potassium.
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