I made one of my favorite planned-leftovers dishes for dinner tonight. We're trying to eat less red meat and more fish nowadays. This time of year, I watch for any kind of white-fleshed fish on sale, and bake it or cook it outside on the grill. I often plan to have enough leftover for another night's meal (this recipe is also a favorite way to use the doggy-bagged half of my entree from eating out, and would probably be good even with canned tuna). In the summer it's even easier. We have a couple of fishing friends that don't eat fish, and they know we'll trade eggs or veggies for fresh-caught trout. Often, those lake trout are huge, and we find one will be enough for both of us plus leftovers (photo is from last summer - one of our nearby high-mountain lakes).
Fish and Sweet Pepper Hash (serves 2)
½ pound cooked fish (more or less)
1 pound thin-skinned potatoes (red-skinned or yellow-fleshed, or a combination - I had Yukon Golds in the cellar)
2 tablespoons olive oil
2 large garlic cloves, peeled and sliced
large pinch of red pepper flakes
⅓ cup sliced green onions (I quartered and sliced a yellow onion from the pantry - added same time as red pepper flakes)
2 tablespoons water (or stock or fish juices)
½ teaspoon salt, or to taste
2 large red or yellow peppers, roasted and peeled, with juices (I used ones from the freezer, prepped last fall the same way I do chile peppers)
1 tablespoon chopped parsley (I used dried from last summer, added same time as red pepper flakes)
Remove fish from refrigerator to allow it to warm slightly. Scrub, but do not peel potatoes, cut into ¾" pieces.
Heat the oil in skillet over medium heat. Add potatoes, garlic, and pepper flakes. Cook, turning occasionally until potatoes start to brown a bit - about 5 minutes. Add green onions, water, and salt, cover the pan, and cook until the potatoes are almost done - about 10 minutes.
Meanwhile, pull fish apart into flakes (remove any bones) and cut or tear sweet peppers into bite-size pieces. When potatoes are almost done, remove cover and stir in fish, peppers, and parsley. Cook until the liquid is gone and the potatoes nicely browned (turn hash gently to brown evenly, but try not to break up the fish or potatoes any more than necessary).