An easy supper or brunch from Mark Hix.
Ingredients
- 1.5 kg large new potatoes
- 2 medium onions
- Vegetable oil for frying
- a good knob butter
- 250 g boned and skinned smoked haddock fillet
- To serve:
- 4 free-range hen or duck eggs
- a couple of knobs butter for frying
- 1 tbsp chopped parsley
- 1 tbsp capers drained and washed
Servings:
Instructions
- 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.
- 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.
- Meanwhile poach the haddock in a little water (about 10-15 minutes) then drain and flake into the potato mixture; season to taste.
- 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.
- 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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