Swordfish Hash
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium to large boiling potatoes, peeled and diced
- Salt
- 2tablespoons cooking oil
- 1large onion, chopped
- 1½cups cooked swordfish, diced
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1tablespoon minced fresh parsley
- 1tablespoon minced scallion
- Poached eggs (optional)
Nutritional analysis per serving (4 servings)
241 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 13 grams protein; 526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes in boiling salted water and cook about 10 minutes, until barely tender. Drain.
- Step 2
Heat oil in large, heavy skillet. Add the potatoes and saute over medium-high heat until they begin to color. Add onion and continue to saute until onion and potato are golden. Fold in swordfish and cook for several minutes. Add lemon juice and cook a minute or so longer.
- Step 3
Season to taste with salt and pepper and fold in the parsley and scallion. Serve at once, topped, if desired, with poached eggs.
Private Notes
Comments
This was not up to the usual NYT standards. It was very bland. I boiled the potatoes for 3 min - more would have turned them to mush because they are diced. I would cook them in butter for more flavoruntil almost brown, then add onions. The swordfish will cook just fine with the potatoes and onions. Pre-cooking would make it tough. This will not be repeated by me.