Home
Recipes
Smoked mackerel & leek hash with horseradish

Smoked mackerel & leek hash with horseradish served in a pan

Smoked mackerel & leek hash with horseradish

Name: Smoked mackerel & leek hash with horseradish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 250g new potatoes halved; 2 tbsp oil; 2 large leeks thinly sliced; 100g peppered smoked mackerel skin removed; 4 eggs; 2 tbsp creamed horseradish optional

Sophie Godwin – Cookery writer

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.74 ratingsRate

loading...

Make this mackerel and leek hash in just 30 minutes. It uses just a few ingredients and can be served in the pan, so makes a great choice on busy weeknights

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chorizo & pea risotto

A star rating of 4.7 out of 5.216 ratings

Garlic chicken parcels

A star rating of 4.2 out of 5.26 ratings

Curried cauliflower & lentil soup

A star rating of 3 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

250g new potatoes

halved
2 tbsp oil
2 large leeks

thinly sliced
100g peppered smoked mackerel

skin removed
4 eggs
2 tbsp creamed horseradish

optional

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal546
fat35g
saturates6g
carbs25g
sugars7g
fibre7g
protein29g
salt1.7g

Method

step 1

Put the potatoes in a microwaveable bowl with a splash of water, cover, then cook on high for 5 mins until tender (or steam or simmer them).
step 2

Meanwhile, heat the oil in a frying pan over a medium heat, add the leeks with a pinch of salt and cook for 10 mins, stirring so they don’t stick, until softened. Tip in the potatoes, turn up the heat and fry for a couple of mins to crisp them up a bit. Flake through the mackerel.
step 3

Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.

Recipe from Good Food magazine, January 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.74 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now