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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 2 |
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Ingredients:
12 ounces fresh or frozen orange roughy fillets, thawed |
1/2 (24-ounce) package frozen hash browns with onions and peppers |
1 cup water |
1 (12-ounce) can evaporated milk |
1 (10-3/4-ounce) can cream of potato soup, undiluted |
1/4 cup bacon bits |
2 teaspoons chopped fresh dill or 3/4 teaspoon dried dillweed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (2-ounce) jar diced pimiento, drained |
garnish: fresh dill sprig |
Directions:
1. Cut fish fillets into 1-inch pieces.
2. Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender.
3. Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately.
4. NOTE: For testing purposes only, we used Ore-Ida Potatoes O'Brien and Hormel Real Bacon Bits.
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