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Serves 2

Haddock Hash

A lovely hash recipe using seasonal haddock. This will also work well with smoked haddock.


  • 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


  • 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

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Steve Grant

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