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Blacker Hall FARM

How to Cook

Smoked Haddock Hash

This Smoked Haddock Hash brings together flaky smoked haddock and golden potatoes for a hearty dish full of flavour and texture. The gentle smokiness of the fish complements the crisp, pan-fried potatoes, creating a satisfying combination of simple ingredients prepared with care. Ideal for a relaxed brunch or an easy supper, it’s a comforting way to make the most of good fish and everyday kitchen staples.

Prep Time: 5 minutes

Cooking Time: 12 minutes

Serves: 2

Method

  1. 1 Slice red onion thinly and add to a frying pan.
  2. 2 Grate the sweet potato (we like it with the skin on, but it’s your choice) and add to the onion.
  3. 3 Fry for 5-6 minutes, stirring frequently.
  4. 4 Chop cherry tomatoes in half and cut the smoked haddock into chunks.
  5. 5 Add to the pan for around 6 minutes (or until the fish is flakey and well-combined with the hash).
  6. 6 While the fish is cooking, make two poached eggs.
  7. 7 Once your hash is ready, add to a plate or bowl and top each portion with a poached egg.
  8. 8 Sprinkle with crumbled feta cheese and season to taste.

Ingredients

  • 1x sweet potato
  • 1x red onion
  • 10x cherry tomatoes
  • 400g smoked haddock
  • Feta cheese, crumbled
  • 2x eggs

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