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Smoked mackerel hash with eggs, tzatziki and roasted peppers

Published: February 22, 2016 at 9:30 AM

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Serves 4

Easy

Total time: 40 mins

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This smoked mackerel hash with eggs, tzatziki and roasted peppers recipe feeds four in under an hour

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Try this smoked mackerel hash with eggs, then check out our smoked mackerel pasta and smoked mackerel caesar salad.

Ingredients

Nutrition

• 2 small pinches saffron

• 600g floury potatoes

  peeled and cut into 3-4cm chunks

• 2 onions

  chunkily diced

• 1 clove garlic

  crushed

• 25g butter

• rapeseed oil

• 1 tsp sweet smoked paprika

• 1 lemon

  zested

• 200g skinless smoked mackerel

  flaked

• 5 eggs

• 290g jar roasted red peppers

  patted dry with kitchen paper and sliced

• 2 handfuls rocket

• 1 tub ready-made tzatziki

Nutrition: per serving

• kcal584
• fat36.5g
• saturates11.2g
• carbs35.4g
• fibre4.3g
• protein26.2g
• salt2.1g

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Method

• step 1

  Bring a large pan of salted water to the boil with one pinch of saffron threads. Add the potatoes and boil until tender, then drain well and leave sitting in the colander to steam dry. Heat the oven to 200C/fan 180C/gas 6.

• step 2

  Put the onion and garlic in an ovenproof frying pan with the butter and 1 tbsp oil and fry until soft but not coloured. Stir in the second pinch of saffron with the paprika and fry for a minute. Tip in the potatoes and crush into the onions as you mix, then fry to crisp up a bit.

• step 3

  Stir in the lemon zest, smoked mackerel, 1 egg and some seasoning. Roughly press down the top, then transfer to the oven and bake for 15-20 minutes until crisp and golden.

• step 4

  When the hash is nearly ready, heat another tbsp oil in a non-stick frying pan, fry the 4 remaining eggs to your liking. Warm the peppers through in a small saucepan.

• step 5

  Divide the hash between plates, put a fried egg onto each, then top with rocket, the warmed peppers and tzatziki.

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