Swordfish Hash

By Florence Fabricant

Updated October 10, 2023

Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
3(11)
Comments
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Ingredients

Yield:4 servings

  • 2 medium to large boiling potatoes, peeled and diced

  • Salt

  • 2 tablespoons cooking oil

  • 1 large onion, chopped

  • 1 ½ 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 (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

25 grams carbs; 34 milligrams cholesterol; 241 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 526 milligrams sodium; 13 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place potatoes in boiling salted water and cook about 10 minutes, until barely tender. Drain.

  2. Step 2

    Heat oil in 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.

  3. Step 3

    Season to taste with salt and pepper and fold in the parsley and scallion. Serve at once, topped, if desired, with poached eggs.

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Ratings

3 out of 5
11 user ratings
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Comments

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Annie

This was not up to the usual NYT standards. It was very bland. I boiled the potatoes for 3 min - more would have turned them to mush because they are diced. I would cook them in butter for more flavoruntil almost brown, then add onions. The swordfish will cook just fine with the potatoes and onions. Pre-cooking would make it tough. This will not be repeated by me.

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