Catfish and Potato Hash for Two

Ingredients

• 1 small russet potato
• 1 12 teaspoons canola oil
• divided
• 8 ounces catfish fillets
• patted dry and coarsely chopped
• 12 medium red bell pepper
• diced
• 4 scallions
• sliced
• 14 cup diced ham
• 1 12 teaspoons whole-grain mustard
• 18 teaspoon salt
• 18 teaspoon freshly ground pepper
• 2 lemon wedges

Instructions

1. Poke several holes in potato and microwave on High until cooked through, 10 to 12 minutes.
2. Cut the potato in half and set aside; coarsely chop when cool enough to handle.
3. Meanwhile, heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat.
4. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes.
5. Transfer to a plate with a slotted spoon and discard any liquid in the pan.
6. Add the remaining 1 teaspoon oil, bell pepper, scallions, and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
7. Return the catfish to the pan along with the chopped potato, mustard, salt, and pepper.
8. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more.
9. Serve with lemon wedges.