This is a 75-year-old family recipe. Buddy is now in his late 70s and can vividly remember his father making this for him as a child. (His dad died when he was 7.) His dad worked with the Coast Guard Station in Virginia Beach and this meal was a staple for the station crew as well as his family.
Recipe courtesy of Buddy Barco
Total:
30 min
Active:
20 min
Yield:
1 serving
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Steam or boil the fish 7 to 8 minutes. Remove the fish and let cool 3 minutes, then very carefully peel and discard the skin. Slowly remove the meat from the bones using a fork or small knife (take your time with this as the more you pay attention, the fewer small bones you will find in your finished meal). 

Chop the baked potato into bite-size chunks and add the fish to the potatoes. Top with the bacon and onions, then add vinegar and pepper, to taste. Mix all the ingredients together to a hash, using a fork, and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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