Smoked Fish Hash Recipe

• 3 tablespoon butter, divided
• 1 medium onion, finely chopped (about 1 cup)
• 3 medium carrots, finely chopped (about 1 1/2 cups)
• 4 medium russet potatoes, cooked then diced into 1-inch pieces
• 1 pound smoked fish (such as cod or haddock, skin and bones removed if necessary), flaked into large pieces
• 1/4 cup fresh parsley leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 4 eggs

1. Melt 2 tablespoons butter in large skillet over medium high heat. When foam subsides add onion and carrots and cook until softened and beginning to brown-about 5 minutes. Add potato and cook until potato begins to brown, about 8 minutes. When potatoes have browned, add fish and gently fold into hash. Cook until fish is heated through, add chopped parsley and turn heat to low.
2. In a non-stick skillet melt remaining butter and fry eggs sunny-side up (or over easy if you must). Divide hash between 4 plates with an egg and serve hot with plenty of coffee.

butter, onion, carrots, russet potatoes, fish, parsley, kosher salt, eggs

Taken from www.seriouseats.com/recipes/2012/03/smoked-fish-hash-recipe.html (may not work)