Smoked haddock & corn hash
Serves 2
Easy
Prep:
Cook:
Somewhere between hash and kedgeree, this easy dish with sweetcorn and eggs makes a perfect brunch or light supper
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- 2 large red potatoes(about 450/1lb), cut into bite-sized chunks (we used Desirée)
- 300g piece undyed smoked haddockskin on
- 1 tbsp olive oil
- 1 onionchopped
- 1 or 2 sweetcorncobs
- 1 tbsp wholegrain mustard
- 1 tsp ground cumin
- zest 1 lemonthen cut into wedges
- 25g pack flat-leaf parsley(or coriander), roughly chopped
- 2 very fresh eggs
- splash of white wine vinegar
- mango chutneyto serve (optional)
Nutrition: per serving
- kcal519
- fat15g
- saturates3g
- carbs50g
- sugars8g
- fibre7g
- protein43g
- salt4g
Method
step 1
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).
step 2
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.
step 3
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.
step 4
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.
