• leftover cooked haddock, or any other leftover fish
• 2 potatoes, scrubbed and diced
• 7 tablespoons butter or cooking oil
• 1 cup chopped green bell peppers (can use frozen)
• 1 onion, chopped
• salt and pepper, to taste
• eggs, optional

In a large skillet, melt butter over medium heat. Add the potatoes, bell peppers (if using frozen throw in a little later), and onions. cook until potatoes are soft and golden brown, stirring often to prevent sticking. (To make this even faster, try using preboiled potatoes, chopped.)   Toss haddock into potato mixture and mash haddock until incorporated and heated through.  Put fish hash on plate. Top with eggs cook any style, fried or poached, or whatever you like.