BeebRecipes.co.uk
Archive of BBC Food Recipes

Smoked haddock and potato hash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen

Method


  1. 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.

  2. When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.

  3. 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.

  4. 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.

  5. Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4½n deep.

  6. Add 1½ tablespoons vinegar for every litre of water.

  7. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.

  8. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.

  9. Warm through the poached egg and place one on each warm plate.

  10. Top with the smoked haddock hash.

Ingredients

  • 600ml/1 pint semi-skimmed milk
  • 1 onion halved
  • 1 fresh bay leaf
  • 225g/8oz undyed smoked haddock
  • 1 garlic clove
  • 2 spring onions, finely sliced
  • 1 sprig thyme
  • 1 tbsp olive oil
  • 225g/8oz unpeeled new potatoes, diced
  • 25g1oz parmesan cheese, grated
  • 2 tbsp low-fat Greek yoghurt
  • freshly ground black pepper

For the poached eggs

  • 2 soft poached eggs
  • vinegar
  • iced water

Shopping List

Smoked haddock and potato hash

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!