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.
NOTE: For testing purposes only, we used Ore-Ida Potatoes O'Brien and Hormel Real Bacon Bits.