Catfish and Potato Hash for Two
"This is a yummy little recipe that I found on delish.com 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."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
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
- 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.
- 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.
- 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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