2 large red potatoes (about 450 g) cut into bite-sized pieces (I used Desirée)
300 g piece undyed smoked haddock fillets or hot smoked salmon, 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
25 g pack flat-leaf parsley (or coriander), roughly chopped
2 very fresh eggs
A splash of white wine vinegar
⅓ cup mango chutney, to serve (optional)
- 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.