Put the potatoes into a pan of
boiling water and boil for 10
minutes until tender but still firm.
Lay the haddock flesh side down
on top of the potatoes in the pan,
cover and simmer gently for 4-5
minutes or until just cooked.
Remove the fish and roughly flake
the flesh, discarding the skin and
bones. Drain and roughly mash
the potatoes, and season.
Dry-fry the mushrooms in a
non-stick pan until golden. In a
bowl mix the mash, mushrooms,
fish and parsley. Leave to cool.
With floured hands, shape the
mixture into four fish cakes.
Heat the oil in a non-stick pan
and fry gently for 6-8 minutes
until cooked through and golden,
turning once during frying. At
the same time, poach the eggs.
Top the fish cakes with the eggs
and serve with cooked peas.