Snapper Hash Burgers
This fish hash burger would make a great brunch dish, but it’s hearty enough for a satisfying dinner as well.
The delicate and sweet snapper gets a little comfort food heft from the potatoes. Bass or grouper would do the trick here, too.
Ingredients
MAKES 6 BURGERS
- 2 tablespoons olive oil
- 1 medium-size yellow onion, finely diced
- 1 cup seeded and finely diced red bell pepper
- 1 cup seeded and finely diced green bell pepper
- 1 pound red snapper fillets, skin and any bones removed, then finely chopped
- 2 cups frozen hash brown potatoes, thawed
- 1 extra-large egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
Instructions
- Heat 1 tablespoon of the oil in a medium-size skillet over medium-high heat.
- Add the onion and cook, stirring, for 1 minute.
- Add the bell peppers and cook for 1 minute more.
- Remove from the heat.
- In a large mixing bowl, combine the onion-pepper mixture with the chopped fish.
- Wash or wipe out the skillet.
- Over medium-high heat, heat 2 tablespoons of the oil in the skillet.
- Add the potatoes and cook until lightly browned all over, 5 to 7 minutes.
- Add to the fish mixture along with the egg, salt, and pepper.
- To make the burgers, pack one-sixth of the mixture into a ½-cup measure and place the patty on a baking sheet.
- Repeat with the remaining mixture.
- Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to firm up.
- Heat 1 tablespoon of the oil in a medium-size skillet over medium-high heat.
- Add 3 of the burgers and reduce the heat to medium.
- Cook until a brown crust forms, 4 to 5 minutes, then flip and cook for 5 minutes more.
- Transfer to a platter and keep warm. Repeat with the remaining 3 burgers.