Smoked Haddock Breakfast Hash

Ingredients

• 4 smoked haddock fillets (kippers) 4 smoked haddock fillets (kippers)
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh chives, chopped (for garnish) Fresh chives, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the smoked haddock fillets on a baking sheet and bake for 10-12 minutes until cooked through. Remove from the oven and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until golden brown and crispy, stirring occasionally.
4. 4.
   Add the sliced onion to the skillet and cook until softened and caramelized.
5. 5.
   Flake the cooked smoked haddock fillets into the skillet and sprinkle with smoked paprika, dried thyme, salt, and pepper. Stir gently to combine all the ingredients.
6. 6.
   Cook for an additional 2-3 minutes until the flavors meld together.
7. 7.
   Remove from heat and garnish with fresh parsley and chives.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Smoked Haddock — Make sure to remove any bones from the smoked haddock fillets before flaking them into the skillet.
• Potatoes — To achieve crispy potatoes, make sure to dice them into small, uniform pieces and cook them over medium heat until golden brown.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice over the dish before serving.
• Feel free to customize the dish by adding other vegetables such as bell peppers or mushrooms.
• If you prefer a spicier kick, you can add a pinch of chili flakes or cayenne pepper to the hash.
• Serve the Smoked Haddock Breakfast Hash with a side of toast or crusty bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day for a quick and delicious breakfast.

Serving advice

Serve the Smoked Haddock Breakfast Hash hot, straight from the skillet. Garnish with fresh parsley and chives for a pop of color and freshness.

Presentation advice

Present the Smoked Haddock Breakfast Hash in a rustic cast-iron skillet or on a colorful plate to showcase the vibrant colors of the dish. Sprinkle some additional fresh herbs on top for an added visual appeal.