Baked Fish Breakfast Hash

The sun was barely up when my roommate caught me pulling leftover fish from the fridge and looked at me like I'd lost my mind. She'd grown up in a fishing family where breakfast meant eggs, bacon, things that made sense in the morning light. But I'd spent a summer working at a bed and breakfast in coastal Maine where the owner, a fierce woman named Margaret, served fish hash to sleepy guests who'd arrived skeptical and left converted. Something about the way the flaky cod mingled with crispy potatoes made the whole house smell like comfort and possibility.

Last winter, my friend Sarah came over during that bleak stretch between Christmas and New Year's when nobody knows what day it is. I threw this hash together, mostly because I hadn't grocery shopped and needed to feed someone actual food. We ended up eating it standing at the counter, snow falling outside the window, while she told me about ending things with someone who'd never appreciated her cooking. There's something about breaking bread, or in this case, breaking fish and potatoes, that makes people say things they've been holding back.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they're mild and hold their shape when baked before being folded into the hash
• Smoked paprika: This is the secret ingredient that gives the fish a subtle depth without overwhelming the delicate flavor
• Yukon Gold potatoes: They have this natural creaminess that holds up better than russets and gets these gorgeous crispy edges
• Baby spinach: It wilts down quickly and adds a fresh contrast to the rich potatoes and fish
• Chives: Their mild onion flavor brightens everything and they add this pop of green that makes the whole dish look intentional

Instructions

Bake the fish first:

Get your oven going at 190°C and line a baking sheet while it heats. Lay those fillets out like they deserve respect, drizzle with olive oil, and season them with salt, pepper, and smoked paprika until they're lightly coated. Bake for 12 to 15 minutes until the fish flakes apart when you poke it with a fork.

Crisp the potatoes:

While the fish is doing its thing in the oven, heat up a large skillet over medium heat with a splash of olive oil. Toss in your diced potatoes and let them cook, stirring now and then, for about 10 to 12 minutes until they're golden and starting to soften. This is the foundation, so give them time to develop those crispy bits that make hash worth eating.

Soften the vegetables:

Add your onion and bell pepper to the skillet with a pinch of salt and pepper. Let them cook for another 6 to 8 minutes until they're soft and have those lovely caramelized edges that come from patience and medium heat.

Wilt the spinach:

Throw in the chopped spinach and stir for just 1 to 2 minutes until it collapses into the vegetables. It looks like a lot at first but it'll shrink down dramatically, so don't be shy with it.

Bring it together:

Gently fold in the baked fish, breaking it into large chunks as you go. Sprinkle in those chives and let everything warm through for 1 to 2 minutes. Taste it now and adjust the seasoning if it needs anything.

Add the eggs if you want:

Make four little wells in the hash and crack an egg into each one. Cover the skillet, turn the heat to low, and let them cook for 4 to 5 minutes until the whites are set but the yolks are still runny. The steam from the hash does most of the work here.

Save

My dad called me on a Tuesday morning, which never happens, to tell me he'd made this for my mom's birthday breakfast. He's the kind of cook who usually sticks to the same three meals, so hearing him describe how he'd swapped in sweet potatoes and added extra paprika made me realize recipes are really just suggestions. That's the thing about this dish, it's generous enough to accommodate whatever you're craving or whatever's in your fridge.

The Fish Selection

I've learned the hard way that not all white fish behaves the same way in this hash. Some varieties fall apart into nothingness while others stay stubbornly firm. The key is finding that sweet spot where the fish flakes easily but still holds its shape when you fold it into the potatoes. If you're feeling adventurous, smoked trout adds this incredible depth that makes the whole dish taste like it came from a restaurant kitchen.

Making It Your Own

Sometimes I skip the eggs entirely and serve this with a simple arugula salad dressed in lemon juice. Other mornings, when I want something more indulgent, I'll top it with a dollop of Greek yogurt. The recipe works because the fundamentals are solid, but the finishing touches are entirely up to you and whatever mood you're in when you walk into the kitchen.

Timing Everything Right

The beauty of this recipe is how the fish bakes while you're working on the potatoes, so everything comes together without any frantic moments. I've made the mistake of trying to do everything at once and ended up with burnt potatoes and undercooked fish, which is nobody's idea of a good morning. Now I treat it like a little assembly line where each step flows naturally into the next.

• You can bake the fish up to a day ahead and keep it refrigerated until you're ready to make the hash
• If your potatoes aren't getting crispy enough, turn up the heat slightly and resist the urge to stir them constantly
• The whole skillet comes together in about 45 minutes, but most of that is hands-off cooking time

Save

There's something deeply satisfying about starting your day with a meal that feels substantial without being heavy. This hash has become my go-to for lazy weekends and unexpected mornings when I want breakfast to feel like a small celebration.

Recipe FAQs

→ Can I use different types of fish?

Absolutely. While cod and haddock work beautifully, you can substitute salmon, trout, or any firm white fish. Smoked fish adds lovely depth of flavor.

→ Is this suitable for meal prep?

Yes, this stores well in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave. If adding eggs, cook them fresh when serving.

→ What vegetables work best?

Yukon Gold potatoes hold their shape well, but sweet potatoes make a delicious alternative. Bell peppers, onions, and spinach complement the fish perfectly.

→ How do I know when the fish is done?

The fish should flake easily with a fork and appear opaque throughout. Cooking time may vary slightly depending on thickness of the fillets.

→ Can I make this dairy-free?

This dish is naturally dairy-free. Just ensure any seasoning blends or garnishes you use don't contain hidden dairy ingredients.