Smoked Haddock Hash (4)

An easy supper or brunch from Mark Hix.

Smoked Haddock Hash (4)
Print Recipe
Smoked Haddock Hash (4)
Print Recipe
  1. Place the potatoes in cold water, bring to the boil and cook till tender. When cool enough, cut into thick slices. Finely chop the onions.Gently cook the onions in a little vegetable oil for 5-6 minutes with a lid on, stirring every so often until soft. Remove to a bowl.
  2. Melt some butter in the same pan and fry the potatoes, lightly colouring them. Add to the onions, crushing a few with the back of a fork, and then mix well.
  3. Meanwhile poach the haddock in a little water (about 10-15 minutes) then drain and flake into the potato mixture; season to taste.
  4. Heat a tablespoon of oil in a frying pan, preferably non-stick, add the haddock mixture and cook for 3-4 minutes until it begins to colour nicely underneath. Flip it over and cook for another 3-4 minutes then transfer to warmed serving plates.
  5. Meanwhile, fry the eggs to serve on top of the hash. Heat the remaining butter in the egg pan, add the parsley and capers, heat for a few seconds then spoon over the eggs.
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