Best and easiest way to make fish-hash (with cod)?

Question

For breakfast I like to substitute hash browns for fish hash..
My recipe has always been
Mashed Potatoes, mixed with slivered cod fish, 1 egg, packed into little patties (about 4 inches wide and 1 inch thick), then fried in a hot frying pan with some olive oil....But it never seems to turn out correctly, what am I doing wrong?

Answer 1

When you've made the patties dip them in golden bread crumbs before frying. Cook them on a high heat to seal the edge and get a crispy outside. When you mash the potatoes don't add butter or milk, just a little salt and ground pepper. Make sure the fish is well drained before adding as you do not want water in the mixture.Cook for a few minutes on each side turning once. Lift out carefully with a fish slice or spatula. Olive oil is not always good for frying as it cannot get the right temperature needed without smoking. Try a good vegetable or corn oil.

Answer 2

Parchment paper 1 bulb fennel, cored and thinly sliced 1 large onion, thinly sliced 4 large cloves garlic, chopped 1/2 cup pitted and chopped good quality black and green olives 2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) Salt and pepper 1/4 cup flat-leaf parsley, a generous handful, chopped Extra-virgin olive oil, for generous drizzling 1 lemon Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long. Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish.

Answer 3

My thought is your mixture is two moist.
I always refrigerate them for an hour or two, but for breakfast I would make them the night before.