Morning fish hash and poached eggs
• 1½ pounds of bluefish, striped bass, mackerel or salmon
• 6 Yukon Gold potatoes, boiled and cut into medium cubes
• 1 large onion, diced
• 2 tablespoons butter
• 8 eggs
• 1 tablespoon white vinegar
• 1 green onion (thinly sliced)
• Seasoning: salt, pepper, garlic powder, olive oil
Corn cake
• 2 cups yellow cornmeal
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• One 8.75-ounce can of corn (including liquid)
• 1 bunch green onions (thinly sliced)
• 1/2 cup dried cranberries
• 2 cups water
Strawberry Cranberry Chutney
• 2 pounds whole cranberries (fresh or frozen)
• 2 pounds fresh strawberries (sliced)
• 2 cups sugar
• Juice of 1 lemon
Instructions
1. For the fish: Preheat oven to 400°F. Season the fish with salt, pepper, and garlic powder and bake for 15 minutes. Set aside.
2. To make the chutney: Combine all ingredients in a large saucepan and simmer over high heat for 10 minutes, until the berries break down and the sugar dissolves. Reduce heat and simmer for 20 minutes, stirring constantly. The mixture will begin to smell like a June strawberry harvest. Transfer to a bowl and refrigerate. Can be made ahead and stored in the refrigerator for 2-3 weeks.
3. To make the hash: In a 12-inch frying pan or skillet over medium heat, sauté the potatoes and onion in the olive oil, salt, and pepper until golden and crisp. Add the fish (and all of its juices) and butter for flavor, breaking up the fish with a spatula. Add salt and pepper to taste and sauté until hot and crisp.
Four. For the corn cakes: In a large mixing bowl, combine all ingredients except water. Add 1 cup water and mix, then slowly add remaining 1 cup water. Mix until batter thickens. In a lightly greased cast-iron skillet, fry ¼ cup batter like pancakes over medium heat, 2 to 3 minutes per side, until golden brown.
Five. To make poached eggs, place a small skillet of water over high heat. Bring the water to a boil, add the vinegar, and stir the liquid. Meanwhile, crack the eggs into another small dish, being careful not to crack the yolk. Carefully slide the eggs into the water and cook until the whites are set, 2 to 3 minutes, if desired. Use a slotted spoon to remove the eggs from the water.
6. To serve: Place generous portions of hash on plates, top each plate with 2 poached eggs and garnish with spring onions. Serve with corn cakes and chutney.
