Smoked Haddock And Potato Hash
Delight in the comforting flavors of this smoked haddock hash served with perfectly poached eggs. Infused with a blend of creamy textures and savory undertones, this dish offers a symphony of flavors that will enchant your taste buds. Enjoy the rich, smoky notes of the haddock combined with the freshness of the spring onions and thyme, all topped off with a beautifully poached egg for a satisfying meal that is sure to become a favorite.
— Constant Cookbook
Ingredients
- 600ml/1 pint semi-skimmed milk
- 1 onion
- 1 fresh bay leaf
- 225g/8oz undyed smoked haddock
- 1 garlic
- 2 spring onions
- 1 sprig thyme
- 1 tbsp olive oil
- 225g/8oz unpeeled new potatoes
- 25g1oz parmesan
- 2 tbsp low-fat Greek yoghurt
- freshly ground black pepper
- 2 soft poached eggs
- vinegar
- iced water
Instructions
- Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.
- When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.
- Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes.
- Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste.
- Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4½n deep.
- Add 1½ tablespoons vinegar for every litre of water.
- Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.
- After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.
- Warm through the poached egg and place one on each warm plate.
- Top with the smoked haddock hash.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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