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Salt Codfish Hash
1 lb Salt codfish *; up to /2 - 2
1/2 Stick butter
1 Piece of salt pork; 1 inch by 3 inch, finely chopped or slivered
4 c Cooked potatoes; 1/2 inch dice
1/2 c Chopped yellow or brown onion
1/2 c Water
1/4 c Finely chopped hot peppers
2 tb Flour
Topping- Chopped parsley, Chopped or sliced hard-boiled eggs (1 per
person), Salsa (your favorite recipe)
* soak codfish in 3 quarts tepid water for 3 to 4 hours or till soft.
** (if using dried peppers, prepare them by plumping, place in dish and pour 1 cup boiling water over pepper, let set for at least 30 minutes. (You can use the pepper water for the water in the recipe)
My great-uncle Kit was a sulky driver (harness races), lifelong bachelor, and attributes his long life (died at 108) to good, clean (???) living, eating hot, spicy foods and drinking about a gallon of tea every day. (He never explained about the home-brewed beer he drank, and I never asked.......)
Cod fish hash
Drain fish well, pat dry and flake or shred flesh. (remove any skin if present).
Combine shredded fish, potatoes, onion, broth and peppers in a bowl sprinkle flour over the mixture and toss.
In a 12-inch skillet (cast iron if possible) melt half the butter with half of the salt pork over medium heat.
When fat is sizzling (but not burnt) add the fish/potato mixture.
Stir constantly till mixture is heated through. Push to one side and add the remained of the butter and salt pork.
Spread the mixture over the bottom of the pan and press down with spatula so it is even. Reduce heat and continue cooking till the bottom is browned and crusty.
Turn out onto a serving dish (so crust is on top). Cut into wedges and serve, topped with chopped parsley and hard-cooked egg with salsa on the side. Uncle Kit also used a very spicy chutney, but this is not to everyone's taste.