For those of you who enjoy eating fish chances are you won’t have any left overs. If by chance you do, try this recipe.
Cold cooked fish fillets (at least 1 cup)
Equal quantity of cold boiled potatoes
1 large onion, grated
1/4 tsp. sage
1 egg, beaten
3 tbsp. margarine
Flake the fish and cut the potatoes into small pieces. Mix with onion, add sage and beaten egg. melt margarine in large frying pan. When hot, press the hash in and cook over medium heat until crusty brown underneath. Invert on to a hot platter and sprinkle to taste with minced parsley or green onions, or catsup. If the hash has been frozen, thaw it over low heat then raise heat to medium and continue.
Keep your fork