Serves
2
Haddock Hash
A lovely hash recipe using seasonal haddock. This will also work well with smoked haddock.
Ingredients
- 350g potato, chopped into bite-sized chunks
- 240g haddock
- 1 tsp olive oil
- 1 onion, sliced
- 1 courgette, chopped
- 200g sweetcorn
- Zest from 1 lemon
- 1/2 tsp paprika
- 1 tbsp wholegrain mustard
- Bunch fresh parsley, chopped
- 2 eggs
- Vinegar
Directions
- Boil the potatoes in a pan of salted water for 5 minutes; after 5 minutes, add the haddock and simmer for another 5. When they are ready, lift them out of the water. Keep the water on simmer for the eggs later.
- In a deep frying pan, add the oil and onion and cook on high heat for a few minutes.
- Add the potatoes and courgette and cook until the potato edges start to brown.
- Add the sweetcorn, zest, paprika, mustard, and parsley and give it all a good stir for another 5 minutes.
- Add a splash of vinegar to the pan of water. Crack in your eggs and simmer for 3 and a half minutes.
- Serve the hash onto plates and top with an egg and season with salt and pepper.
- Kcal: 491
- Protein: 38g
- Fats: 12g
- Carbs: 53g
- Fibre: 11g
- Serving
