|Spicy Catfish Hash w/Kicked Up Potatoes|
Meanwhile, preheat heavy skillet, melt 2 tbsp butter over medium heat. When the foam subsides, add 1 tbsp olive oil and half the garlic. Reduce the heat to medium-low, and saute, stirring constantly, for 1 minute. Add the scallions and increase the heat to medium. Saute, stirring often, for 1 minute. Add the tomatoes, chiles, spices, and salt and saute until the flavors meld, about 2 minutes. Add hot sauce and stir well.
Add the catfish to the skillet, arranging in 1 layer, over the tomato-chile mixture. Adjust the heat to low simmer and cook the fish until the flesh becomes opaque, about 1 minute. Carefully turn the fish over and cook on the other side for 1 more minute. The fish will not be totally cooked. Turn off the heat and allow the fish to cool in the sauce. When the fish is cool, break into many pieces with fingers.
In large skillet (nonreactive necessary), melt the remaining butter and add remaining oil. Add the remaining garlic and cook for 30 seconds. Add the hash and saute over high heat until heated through, 3 minutes. Serve the hash over potatoes. Garnish with chopped cilantro and serve immediately.
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