Down East Fish Hash

Course : Fish
Serves: 4
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1 small onion -- diced
2 tablespoons melted fat
2 cups potatoes -- cooked and diced
2 cups fish -- cooked and flaked
1 teaspoon salt
1 dash pepper
1 teaspoon Worcestershire sauce
2/3 cup evaporated milk -- undiluted
2 large eggs hard cooked -- shelled and diced

Preparation / Directions:

Simmer the onion in the melted fat for about 5 minutes. Add the potatoes, fish and eggs. Sprinkle with the salt and pepper. Add the Worcestershire sauce to the milk and stir into the fish and potato mixture. Cover and cook over moderate heat until hash is crusty and brown on the bottom. With pancake turner, turn the hash like an omelet and brown on the other side. Serve piping hot. An old-fashioned rule from the coast of Maine. From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971

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