Haddock and Egg Hash

Recipe

Serves: 2 | Prep time: 15 minutes | Cooking time: 25 minutes

  Main | Gluten Free |  Indian/British

Ingredients

• 230g Haddock fillets
• 400g Baby Potatoes
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1 Red Onion, sliced
• 1 Garlic Clove, sliced
• 1 tbsp Mild Curry Powder
• ½ tsp Turmeric
• 2 Eggs
• 50g Peas
• 60g Spinach
• 1 tbsp Mango Chutney
• Pinch of Salt
• Pinch of Pepper  

To serve:

• Lemon wedges
• Coriander
• Mango Chutney  

Method

1. Place the potatoes in a pan of cold salted water, bring to the boil and simmer for 10 minutes until just cooked, then remove from the water.
2. Heat the butter and oil in a frying pan and cook the onion and garlic for a few minutes until starting to caramelise.
3. Add the curry powder and turmeric and cook for a minute then add the cooked potatoes.
4. Place the haddock and eggs into the water and simmer for 6 minutes.
5. After 6 minutes place the eggs into ice water, then check if the haddock is cooked and remove from the pan.
6. Add the spinach and peas to the potato mixture and cook until the spinach has wilted.
7. Stir the mango chutney through the hash and season with the salt and pepper.
8. Flake the cooked haddock and add to the hash.
9. Peel the shells of the soft-boiled eggs and cut in half.
10. To serve, top the hash with the soft-boiled eggs, lemon wedges, fresh coriander and extra mango chutney.