Prep 10 mins
Cook 15 mins
Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 2 cups fish, flaked
- 2 cups potatoes (cold, diced, boiled)
- 1 tablespoon onion, minced
- 1 egg, beaten
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- fat, for frying
- Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
- Fold and serve like an omelet.