Smoked haddock & chive hash
Author:
Serves: 2
A delicious supper made in no time with only 5 ingredients!
Ingredients
- Around 12 new potatoes (adapt to your hunger)
- 200g smoked haddock fillet
- 1 large onion
- Small bunch of chives
- 2 eggs
- A knob of butter and slug of oil
Instructions
- Preheat the oven to 180 C / gas mark 4.
- Sprinkle the haddock with salt, pepper and a little oil and wrap in foil to create a sealed parcel. Bake for 15 minutes, until opaque and just cooked through.
- While the haddock is cooking, cover the new potatoes with cold water in a small saucepan, add a little salt and bring to the boil. Simmer for 10-12 minutes until just cooked. Drain and plunge into cold water to stop them cooking.
- Peel and finely slice the onion and heat a large, heavy-based frying pan over a moderate heat. Add the butter and oil and when sizzling, tip in the onions. Cook until just beginning to colour, stirring every so often.
- Chop the potatoes into small pieces, roughly eighths, and add to the hot pan with the onions. Turn the heat up a little and cook until the potatoes and onions take on quite a lot of colour and are golden and crispy at the edges.
- Break the haddock up into large flakes with your fingers, discarding any skin or bones, and add to the pan along with the finely chopped chives. Reduce the heat, stir well and season with pepper.
- Push some of the mixture to the sides of the pan to make two little wells in which to fry the eggs. Crack an egg into each and cook over the heat until set. Serve immediately.
