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Spud Sunday: Taking Up Smokies

Smoked Haddock Hash

Haddock And Potato Hash

This is what happens when you take some leftover boiled spuds and fry them up with the ingredients that Eden use to make their legendary smokies.

As for the melted cheese on top, it may be anathema to some who think that fish and cheese should not meet on the same plate, but it works for the original smokies and I think it works here too.

You’ll need:
  • olive oil for frying
  • 150g smoked haddock fillet
  • 400g boiled potatoes
  • 4 spring onions
  • 200g cherry tomatoes (around 10-12 cherry tomatoes)
  • 100g crème fraîche
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 25g sharp cheddar
The Steps:
  • Cut the haddock into bite-size pieces, around 1cm wide, and slice the potatoes into pieces around 0.5cm thick, leaving the skin on if you like or peeling it off if you don’t. Finely slice the white and green parts of the spring onions and quarter the tomatoes.
  • Place a large frying pan over a medium-high heat. When hot, add enough olive oil to coat the pan. Add the haddock pieces to the pan and stir and fry for 3-4 minutes or until the pieces are opaque and just cooked through. Remove the haddock to a plate.
  • Return the pan to the heat and add another coating of olive oil and the sliced potatoes. Stir and fry, breaking up any larger pieces of potato as you do so, for around 10 minutes or until they are starting to brown.
  • Add the spring onions and tomatoes and stir and fry for another 2-3 minutes
  • Add the crème fraîche, haddock pieces, a couple of twists of black pepper and coarse salt to taste. Stir and fry for about another minute.
  • Remove from the heat, sprinkle with some grated sharp cheddar and place the pan under the grill for a minute or so, allowing the cheese to melt. Now serve up, perhaps with some nice crusty buttered bread on the side.
The Variations:
  • You could, of course, use other white fish here, smoked or even not-so-smoked.
The Results:
  • 2 good-sized brunch portions