Smoked Haddock and Potato Hash

Updated: Jul 24, 2020

Serve: 4

Preparation time: 15 minutes

Cooking time: 20/25 minutes


  • 600 gr new potatoes

  • 4 smoked haddock or cod fillets

  • 2 shallots, thinly sliced

  • 3 tomatoes roughly chopped

  • 2 garlic cloves (chopped)

  • 1tbsp of mild curry powder

  • 1 tsp turmeric

  • Dill (dry or fresh)

  • Sesame seeds

  • Salt, pepper (freshly ground)

  • Olive oil.


  • Preheat the oven 200 degrees / fan 180 degrees.

  • Boil the potatoes in salted water for 30 minutes. Drain and set aside a few minutes to steam dry and then chop them.

  • In the meantime put the fish fillets on a baking tray with the oil, dill and sesame seeds and season to taste.

  • Roast fro 10/15 minutes. Cool and then flake into pieces and set aside.

  • Heat some oil in a large non-stick pan over medium-low heat and fry the shallots.

  • Add the potatoes the curry powder and the turmeric. Crunch lightly with a masher and cook for 5 minutes.

  • Add the tomatoes and cook for another few minutes.

  • Add in the fish, mix it up, add extra seasoning if needed and serve warm.

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