Potatoes with canned fish

Ingredients

Potatoes – 500 g

Onions – 6 pcs.

Canned fish – 1 pc.

Vegetable oil – 4 tbsp.

Salt, ground dark pepper - to taste

104 kcal
1 hour 45 minutes
1 hour 45 minutes

Photo of the finished dish

Step-by-step recipe with photos

Potatoes with canned fish struck me with its own idea: simple ingredients, accessible to everyone and familiar from youth, but I had never tried them in such a combination and with such a method of production. I don’t understand, maybe I’m the only one who hasn’t had such luck in my life... This is a rare yummy - so why is everything so dear and beloved!

You can take canned fish, perhaps any kind. In other words, absolutely any that come to hand. I have herring in tomato sauce. For 2 servings – 500 gr. potatoes and 6 medium onions. Vegetable oil, salt, pepper. That's all. Well, tell me, is it a simple set?

The potatoes should be boiled and allowed to cool so that they don’t burn your hands. This will take approximately 1 hour. If you cook the potatoes in advance, then everything else can be done in 45 minutes.

We clean the onion and chop it quite finely.

Fry the onion in 2-3 tbsp. vegetable oil until brownish. It took me 15 minutes on medium-low heat, plus 5 minutes on residual heat.

While the onions are frying, we will have time to peel the potatoes and grate them in the “cracks” or cut them into thin slices in some other way.

Pour 1 tbsp over the potatoes. vegetable oil, salt and pepper to taste. Mix. You can divide it into 2 piles in advance, because the dish is two-layer.

Preheat the oven to 200 C. Mash the fish into powder with a fork.

Spread the first layer with potatoes.

Lay out the 2nd layer with fish.

Spread the third layer with fried onions.

Well, put the 4th layer again with potatoes.

We bake the whole thing in the oven on a medium level at a temperature of 200 C with air circulation for 20 minutes. Well, either increase the time and temperature, if anyone likes it more toasty than mine.

Well, this is how potatoes with canned fish look “cut away” with a fork.

Potato casserole with fish

Potatoes – 6 pcs.
Mayonnaise – 400 ml

Testicles – 4 pcs.
Onion – 1 head

Canned fish without tomato – 2 pcs.
Oil for lubrication

Kitchen:	Russian
Number of servings:	4 servings
Preparation time:	45 min
Publication date:	18/09/2015 16:36
Creator:	Dashoo
Reviews:
Views:	5 027

Nutritional value (per 100 g) :	221 kcal.
Fats:	18.22 gr.
Carbohydrates:	7.34 gr.
Proteins:	6.62 gr.

Tips for the recipe “Potato Casserole with Fish”

To achieve the most golden brown top, the dish can be sprinkled with grated hard cheese before baking.

Making potato casserole with canned fish

Boil the potatoes in their skins and set aside for a while. While the potatoes are cooling, peel the onion and cut it into thin half rings.

In a separate container, beat the eggs with a fork, add a mixture of ground peppers and mayonnaise. Stir well, adding the necessary spices and salt.

Peel the cooled potatoes and cut them across the tubers into circles one centimeter wide.

Open the canned food, drain the existing liquid, remove the fish from the cans and mash a little with a fork.

Place the prepared ingredients alternately into the form in which the dish will be prepared.
Beforehand, grease the pan with a piece of butter. Place potatoes as the bottom layer, then onions. Spread mashed canned fish on top. The final layer should be a filling of mayonnaise and eggs.

Preheat the oven to 200 degrees and bake the dish in it for about 20 minutes.
Check the degree of readiness visually - the top should be browned. Serve with chopped herbs.

Fragrant potatoes with canned food

Hearty, flavorful and a common dish, this recipe was born during Lent, when fish could be eaten. (The search for ingredients did not return any results, if so, sorry).

Ingredients for “Fragrant Canned Potatoes”:

Potatoes (approx.) – 600 g
Canned fish (I have sardines in oil) - 1 can.
Onion - 1 pc.
Garlic - 2 teeth.
Mustard - 0.5 tsp.
Seasoning (for potatoes)
Salt
Water – 100 ml
Vegetable oil (for lubrication)

Nutritional and energy value:

Ready meals
kcal 1258.7 kcal	proteins 59.6 g	fat 51.3 g	carbohydrates 141.5 g
100 g dish
kcal 118.7 kcal	proteins 5.6 g	fat 4.8 g	carbohydrates 13.3 g

Recipe for “Fragrant Potatoes with Canned Food”:

Peel the potatoes, cut them and place them in a pan greased with vegetable oil.

Place the onion, cut into large pieces, garlic, mustard, seasoning and canned oil into a chopper, pour in about half the water. Grind everything until smooth. Pour in the remaining water and salt to taste.

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Comments and reviews

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Reviews

May 6, 2015 Asya-nn # (recipe creator)

February 5, 2011 Asya-nn # (recipe creator)

February 5, 2011 Miss #

February 4, 2011 Irena82 #

February 5, 2011 Asya-nn # (recipe creator)

February 4, 2011 Nadezhda 515 #

February 4, 2011 Asya-nn # (recipe creator)

February 4, 2011 Goddess666 #

February 4, 2011 Asya-nn # (recipe creator)

February 4, 2011 timoxa #

February 4, 2011 Totemma #

February 4, 2011 Asya-nn # (recipe creator)

You can also put raw fish

February 4, 2011 Totemma #

February 4, 2011 echeva #

February 4, 2011 Gottista #

February 3, 2011 Kriss deleted #

February 3, 2011 seamstress #

February 3, 2011 Lucita #

February 3, 2011 LE-mur deleted #

February 3, 2011 Asya-nn # (recipe creator)

February 3, 2011 Eva Grimm #

February 3, 2011 Asya-nn # (recipe creator)

The word canned food has no unit. numbers, please correct in the ingredients.

February 3, 2011 dog-rose # (moder)

February 3, 2011 Asya-nn # (recipe creator)

February 3, 2011 dog-rose # (moder)

February 4, 2011 Asya-nn # (recipe creator)

Potato casserole with canned fish

I propose to try creating a potato casserole with canned fish.

Not only experienced housewives, but also novice cooks can prepare this tasty and satisfying dish.

Choosing canned goods

Its taste will depend on the canned fish used. It is especially good with saury.

This casserole is eaten only hot, and you can use sour cream as a sauce.

Ingredients

Potatoes – 8 pcs.
Canned fish – 250 g
Onions – 1 pc.
Cream margarine – 4 tbsp. l.
Breadcrumbs – 2 tbsp. l.
Salt – 1 tsp.

How to make potato casserole with canned fish

Wash the potatoes, peel them, wash them again, cut large tubers, put them in a saucepan, add hot salted water and boil until soft.

Strain the broth and add a third of the margarine to the potatoes.

Crush the roast potatoes into a smooth puree.

Grease a baking dish with margarine and sprinkle with breadcrumbs.

If the mold is silicone, then it is not necessary to lubricate it. Place half of the mashed potatoes into the pan and smooth out.

Mash the canned fish and the filling with a fork.

Peel the onion and chop finely.

Place the onion in a frying pan with heated margarine and sauté until soft.

Add fish mixture to the onion.

Stir everything and heat for 3 minutes.

Spread the fish mixture on top of the mashed potatoes in an even layer.

Cover the canned food with the remaining mashed potatoes.

Sprinkle the top of the casserole with breadcrumbs and drizzle with melted margarine.

Place the pan in the oven, preheated to 180°C, and bake for 30 minutes.

Potato casserole with canned fish is ready. When serving, you can sprinkle the casserole with chopped herbs.

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Potatoes with canned fish