SWORDFISH HASH (for four)
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2 medium to large boiling potatoes, peeled and diced
salt
2 tablespoons vegetable oil
1 large onion, chopped
1-1/2 cups cooked swordfish, diced
juice of 1 lemon
salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced scallion
poached eggs to accompany (optional)
- Place potatoes in boiling salted water and cook about 10 minutes, until barely tender. Drain.
- Heat oil in a 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.
- Season to taste with salt and pepper and fold in scallion and parsley. Serve at once, topped, if desired, with poached eggs.
from Florence Fabricant, The New York Times, October 9, 1988