Posted in - Seafood/Fish

Minnesota Delights: Cajun Catfish served over Potato Ham Hash with Fried Egg and Béarnaise Sauce

Cajun Catfish Served Over Potato Ham with Fried Egg and Béarnaise Sauce


Adapted from the Smack Shack recipe from the Msp/St.Paul Magazine website

Serves 2

2 medium-sized catfish fillets
1 oz. Cajun seasoning
1 cup frozen diced potatoes O’brien, thawed
3/4 cup medium diced ham pieces
1/2 cup sliced green onion
1 T. canola oil
2 T. whole butter
2 large eggs
1/2 cup béarnaise sauce

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Prep Day: Make the béarnaise sauce – In a small saucepan, combine the tarragon, shallots, vinegar, and wine over medium-high heat. Bring to a simmer and cook until reducedby half. Remove from heat and set aside to cool. Place mix in a blender, add egg yolks, and mix. With blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, turn the blender speed to high and add remaining butter. Season with salt and pepper. Cool and store in fridge till ready to use the next day.

Serve Day:

Catfish – Heavily coat catfish in Cajun spice. Place in hot skillet with half of the oil. Sear in pan, add butter, and blacken. Turn heat to medium low and cook for three to four minutes per side until cooked through.

Hash – In a separate nonstick pan, sauté potatoes and ham until potatoes are golden. Divide potato ham hash between plates.

Eggs – Wipe pan with paper towel and add egg; cook until it’s sunny-side up.

Place catfish on hash, top with fried egg and drizzle béarnaise sauce, and serve.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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