Smoked haddock & corn hash

• large red potatoes↗2

  (about 450/1lb), cut into bite-sized chunks (we used Desirée)

• piece undyed smoked haddock↗300g g

  skin on

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• sweetcorn↗1 or 2

  cobs

• wholegrain mustard↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• zest 1 lemon

  then cut into wedges

• pack flat-leaf parsley↗25g g

  (or coriander), roughly chopped

• very fresh eggs↗2
• of white wine vinegar↗splash

  splash

• mango chutney

  to serve (optional)

Step-by-step instructions

1. 1

   Put the potatoes in a large pan of salted cold water. Bring to the boil, then simmer for 10 mins until just tender. When ready, lift the potatoes out, then add the fish, skin-side down. Cover the pan and poach the fish gently for 5 mins until just flaking in the middle of the fillet. Drain and set aside. (You’ll use the pan again for the eggs, so don’t wash it yet).

2. 2

   Heat the oil in a non-stick frying pan and fry the onion for 5 mins. Shave the kernels from the corn cobs using a sharp knife, then add to the onion and cook for 2 mins.

3. 3

   Add the potatoes to the pan, turn up the heat and cook for 5 mins until turning golden here and there. Scrape the bottom of the pan if the potatoes start to stick – any crispy bits are lovely. Add the mustard, cumin and lemon zest, stir for about 1 min more, then season and add lemon juice from half the wedges. Flake in the fish, fold in the parsley, then cover and keep warm.

4. 4

   Poach the eggs in water boiled with the splash of vinegar and a pinch of salt. When just cooked with a runny yolk, serve on top of the hash, in bowls, with the rest of the lemon wedges to squeeze over and the chutney on the side.