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Nutrition: per serving

  • kcal519
  • fat15g
  • saturates3g
  • carbs50g
  • sugars8g
  • fibre7g
  • protein43g
  • salt4g
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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.

Recipe from Good Food magazine, September 2014

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.5 out of 5.4 ratings
dave6376 avatar

dave6376

I've been making this hash for a couple of years and it's easy and tasty. My only deviations from the recipe are cooking the potatoes in the microwave (6 minutes, 900w) and using tinned sweetcorn. As another poster, says the dish looks a little dry and I definitely advise having mango chutney with…

juliehares

I made this following the recipe exactly. The combination of lemon, cumin and mustard completely overwhelmed the flavour of the smoked haddock. I won’t be making again.

Modish15

A star rating of 4 out of 5.

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…

Frantic Flapjack

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 avatar
dave6376

So what is the point of your comment apart from telling the world that you’re incompetent in the kitchen?

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