Smoked haddock & corn hash

Smoked haddock & corn hash

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(3 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Somewhere between hash and kedgeree, this easy dish with sweetcorn and eggs makes a perfect brunch or light supper

Nutrition and extra info

Nutrition: per serving

  • kcal519
  • fat15g
  • saturates3g
  • carbs50g
  • sugars8g
  • fibre7g
  • protein43g
  • salt4g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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


    sw-eet corn

    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…

  • 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)


  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).

  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.

  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.

  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.

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Comments, questions and tips

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25th May, 2020
Easy to follow recipe, I was unsure how this would taste as looks fairly dry but it was a delicious good balance of flavours. Yes I too had a good crust on my pan but this added to the flavour. This was a perfect light supper for me to use up ingredients I had readily available. I used tinned sweet corn.
Frantic Flapjack
20th Oct, 2014
Well I made a complete hash of this! Got the wrong fish out of the freezer so used unsmoked haddock. Next I burnt the pan 3 times trying to turn the potatoes golden! It was edible but I was close to having beans on toast!
dave6376's picture
22nd May, 2019
So what is the point of your comment apart from telling the world that you’re incompetent in the kitchen?
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