Catfish and Potato Hash for Two

This is a yummy little recipe that I found on delish.com that I wanted to share. It really does only yield enough for 2. Posting recipe as is, but I did add a chopped chipotle pepper for some heat.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1  small russet potato
• 1 1⁄2 teaspoons canola oil, divided
• 8  ounces catfish fillets, patted dry and coarsely chopped
• 1⁄2 medium red bell pepper, diced
• 4  scallions, sliced
• 1⁄4 cup  diced ham
• 1 1⁄2 teaspoons  whole-grain mustard
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon  freshly ground pepper
• 2  lemon wedges

Directions

1. Poke several holes in potato and microwave on High until cooked through, 10 to 12 minutes. Cut the potato in half and set aside; coarsely chop when cool enough to handle.
2. Meanwhile, heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 1 teaspoon oil, bell pepper, scallions, and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
3. Return the catfish to the pan along with the chopped potato, mustard, salt, and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.