Smoked haddock & corn hash

Somewhere between hash and kedgeree, this easy dish is perfect for brunch or a light supper. I like it with a blob of mango chutney too. If you prefer, use hot smoked salmon flakes and leftover cooked potatoes, to save on the cooking in step 1.

Serves 2
Prep10 mins
Cook 20 mins
Difficulty EASY
Good sources of  FOLATE, FIBRE, VIT C, IRON
1/5 portions of fruit and/or veg contained in a serving.
Not suitable for freezing

INGREDIENTS

2 large red potatoes (about 450g/1lb), cut into bite-sized chunks (I used Desirée)
300g/10oz 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)

PER SERVING 519 kcals, protein 43g, carbs 50g, fat 15g, sat fat 3g, fibre 7g, sugar 8g, salt 4.0g

METHOD

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).

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.

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.

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.