Smoked mackerel & leek hash with horseradish

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Ingredients

  • 250g new potatoes, halved
  • 2 tbsp oil
  • 2 large leeks, thinly sliced
  • 4 eggs
  • 100g peppered smoked mackerel, skin removed
  • 2 tbsp creamed horseradish

Method

  1. Put the potatoes in a microwaveable bowl with a splash of water, cover, then cook on high for 5 mins until tender (or steam or simmer them).
  2. Meanwhile, heat the oil in a frying pan over a medium heat, add the leeks with a pinch of salt and cook for 10 mins, stirring so they donโ€™t stick, until softened. Tip in the potatoes, turn up the heat and fry for a couple of mins to crisp them up a bit. Flake through the mackerel.
  3. Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.

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