Smoked haddock & corn hash
By Jane Hornby
Somewhere between hash and kedgeree, this easy dish with sweetcorn and eggs makes a perfect brunch or light supper
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 519
-
fat 15g
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saturates 3g
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carbs 50g
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sugars 8g
-
fibre 7g
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protein 43g
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salt 4g
Ingredients
- 2 large red potatoes (about 450/1lb), cut into bite-sized chunks (we used Desirée)
- 300g piece undyed smoked haddock, skin on
- 1 tbsp olive oil
- 1 onion, chopped
- 1 or 2 sweetcorn cobs
- 1 tbsp wholegrain mustard
- 1 tsp ground cumin
- zest 1 lemon, then cut into wedges
- 25g pack flat-leaf parsley (or coriander), roughly chopped
- 2 very fresh eggs
- splash of white wine vinegar
- mango chutney, to serve (optional)
Method
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).
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.
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.
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.
