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
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 546
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fat 35g
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saturates 6g
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carbs 25g
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sugars 7g
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fibre 7g
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protein 29g
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salt 1.7g
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
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).
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.
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.
