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Smoked mackerel & leek hash with horseradish

Make this mackerel and leek hash in just 30 minutes. It uses just a few ingredients and can be served in the pan, so makes a great choice on busy weeknights

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 546
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 7
  • Protein 29
  • Fat 35
  • Fibre 7
  • Salt 1.7

Nutrition per serving

  • Calories 546
  • Carbohydrates 25
  • Saturated Fat 6
  • Sugar 7
  • Protein 29
  • Fat 35
  • Fibre 7
  • Salt 1.7

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 don’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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