Instructions: Cut fish fillets into 1-inch pieces.

Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender.

Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately.

This recipe yields 2 quarts.

Comments: For testing purposes only, we used Ore-Ida Potatoes OBrien and Hormel Real Bacon Bits.

Yield: 2 quarts

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