Spiced beetroot hash with mackerel and poached egg
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Making this tasty hash is fast and simple. And it’s easy to swap the toppings for anything else that takes your fancy.
Method
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Cut the peeled potato in half. Boil for seven minutes, then drain and set aside to cool.
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For the chutney, heat the olive oil in a frying pan over a medium heat and fry the onion, ginger, garlic and chilli until soft.
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Add the sugar and vinegar and bring to boil for 5-6 minutes.
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Add the tomatoes and reduce to a simmer for five minutes until the sauce is syrupy. Stir in the mint.
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For the spiced beetroot hash, grate the par-boiled potato and beetroot into a bowl and combine with the curry powder, spring onions and seasoning.
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Roll the mixture into four balls and flatten them into cake shapes.
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Heat the oil in a frying pan over a medium heat and fry the beetroot hash for about three minutes on each side.
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Serve a beetroot hash cake on each plate topped with a mackerel fillet, then a poached egg and the sauce on top.
Ingredients
For the spiced beetroot hash
- 1 large baking potato, peeled
- 1 large, or 2 medium, raw beetroots, peeled
- 1 tbsp curry powder
- 1 tbsp chopped spring onions
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
For the fiery tomato chutney
- 2 tbsp olive oil
- 1 red onion, diced
- 1 tbsp chopped ginger
- 1 garlic clove, chopped
- 2 small red chillies, chopped
- 125g/4oz demerara sugar
- 100ml/3½fl oz red wine vinegar
- 300g/10oz cherry tomatoes, halved
- 1 tbsp chopped fresh mint
- 4 x 150g/5oz smoked mackerel fillets, warmed in the oven
- 4 x free-range eggs, poached
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