SMOKED HADDOCK HASH

Prep time: 10 minutes Cook time: 40 minutes

Serves 4

I often smoke pollock fillets caught by the local Lyme fishermen while I have my salmon in the smoker, but smoked haddock – readily available from good fishmongers – will do the job. Make sure you avoid the brightyellow dyed stuff, it should just have a light tinge from the smoker.

INGREDIENTS

– 1.5kg large new

potatoes

– 2 medium onions – vegetable oil for

frying

– a good knob of butter – 250g boned and skinned smoked haddock fillet

To serve

– 4 free-range hen or

duck eggs

– a couple of knobs of

butter for frying

– 1 tbsp chopped parsley – 1 tbsp capers, drained

and washed

METHOD

Place the potatoes in cold water, bring to the boil and cook till tender. When cool enough, cut into thick slices. Finely chop the onions.

Gently cook the onions in a little vegetable oil for 5-6 minutes with a lid on, stirring every so often until soft. Remove to a bowl.

Melt some butter in the same pan and fry the potatoes, lightly colouring them. Add to the onions, crushing a few with the back of a fork, and then mix well.

Meanwhile poach the haddock in a little water (about 10-15 minutes) then drain and flake into the potato mixture; season to taste.

How you present the hash is up to you. You can make one large one then spoon it on to plates, or push the mixture into four rings in the frying pan for individual servings.

Heat a tablespoon of oil in a frying pan, preferably non-stick, add the haddock mixture and cook for 3-4 minutes until it begins to colour nicely underneath. Flip it over and cook for another 3-4 minutes then transfer to warmed serving plates.

Meanwhile, fry the eggs to serve on top of the hash. Heat the remaining butter in the egg pan, add the parsley and capers, heat for a few seconds then spoon over the eggs.