How are you friends? We are doing deliciously well at Oya Come Chop. Today we are working with leftovers again.
We had roast red snapper fish, chicken, rice, plantains, vegetable soup and pounded yam over the weekend. We purchased a rather large red snapper, and had it cut steak style. The leftovers were preserved in the fridge and then used to make this hash.
The hash was really easy to make, the difficult part was de-boning the roast fish. But it is worth the effort.
Red Snapper Hash
Prep time
Cook time
Total time
Author: ChiO
Serves: 3
Ingredients
- Left-over roast red snapper fish (deboned and hand shredded) - about 2 cups.
- One medium onion (sliced).
- One bunch fresh curley parsley (chopped).
- 3 roma tomatoes (chopped).
- 4 tbsp canola oil.
- 1 tsp thyme.
- 1 tsp curry.
Instructions
- Heat a non-stick sauté pan on the stove.
- Add the oil and onions and cook for about 3 mins while stirring.
- Add the tomatoes, and stir to combine.
- Cook for about 5 mins while stirring continuously.
- Add the spices and continue to cook for about 2 mins.
- Add the fish and stir to combine.
- Cook the sauce for about 2 more minutes to allow the elements to marry well together.
- Finish off with parsley, combine and turn off heat.
The hash turned out really well. We had it for breakfast, over boiled yams, and then for lunch as a filling in a simple egg white omelet.
I hope you enjoy it as much as we did.
Oya Come Chop 🙂