- 2 large red potatoes (about 450/1lb), cut into bite-sized chunks (we used Desirée)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 300g piece undyed smoked haddock, skin on
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 or 2 sweetcorn cobs
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 1 tbsp wholegrain mustard
- 1 tsp ground cumin
- zest 1 lemon, then cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 25g pack flat-leaf parsley (or coriander), roughly chopped
- 2 very fresh eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- splash of white wine vinegar
- mango chutney, to serve (optional)
Put the potatoes in a large pan of salted cold water. Bring to the boil, then simmer for 10 mins until just tender. When ready, lift the potatoes out, then add the fish, skin-side down. Cover the pan and poach the fish gently for 5 mins until just flaking in the middle of the fillet. Drain and set aside. (You’ll use the pan again for the eggs, so don’t wash it yet).
Heat the oil in a non-stick frying pan and fry the onion for 5 mins. Shave the kernels from the corn cobs using a sharp knife, then add to the onion and cook for 2 mins.
Add the potatoes to the pan, turn up the heat and cook for 5 mins until turning golden here and there. Scrape the bottom of the pan if the potatoes start to stick – any crispy bits are lovely. Add the mustard, cumin and lemon zest, stir for about 1 min more, then season and add lemon juice from half the wedges. Flake in the fish, fold in the parsley, then cover and keep warm.
Poach the eggs in water boiled with the splash of vinegar and a pinch of salt. When just cooked with a runny yolk, serve on top of the hash, in bowls, with the rest of the lemon wedges to squeeze over and the chutney on the side.