Corned Hake and Potatoes by John Dory | Apr 10, 2019 | Recipes | 1 comment Print Recipe Corned Hake and Potatoes Course Main Dish Cuisine Seafood Servings Ingredients 1-2 pounds hake1-2 pounds potatoesbutter to taste1 onion sliced1 cup vinegarsalt pork save pork fatsalt and pepper to taste Course Main Dish Cuisine Seafood Servings Ingredients 1-2 pounds hake1-2 pounds potatoesbutter to taste1 onion sliced1 cup vinegarsalt pork save pork fatsalt and pepper to taste Instructions Place onion slices in vinegar in a bowl and cover. Let marinate for at least 2 hours, (longer is better). Place hake in a dish, salt generously. Refrigerate for 2-4 hours, covered with a lid so that it will ‘corn.’ Take hake out of refrigerator and rinse thoroughly, cover again with cold water and boil until flaky. While hake is cooking, boil potatoes and mash them, add desired amount of butter, salt and pepper. Dice salt pork and fry until crispy. Drain hake when it is done, then serve over mashed potatoes. Top with onions, salt pork, and fat rendered from pork. Share this Recipe 1 Comment Alan on July 28, 2019 at 12:07 pm You forgot red beets Reply Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.