• 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


  • 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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