Smoked Haddock & Kale Hash Recipe | Abel & Cole
Smoked Haddock & Kale Hash
Clock Image
Prep: 15 mins
Cook: 40-45 mins
Step forwards, step back, do a twirl, begin at step one. Everyone's favourite super veg kale is the star of the show with our sustainable smoked haddock.
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556 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 500g bag of potatoes
  • 2 smoked haddock fillets
  • 1 onion
  • A 200g bag of kale
  • A 250g punnet of cherry tomatoes
  • 1 tsp garam masala
  • 2 eggs
  • A handful of chives
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Colander
  • Small pan
  • Bowl
Step by step this way
  • 1.

    Fill a deep frying pan or wok with water and bring to the boil. Chop the potatoes (no need to peel them) into small cubes around 1 ½ cm big. Add to the pan and simmer for 10 mins till the potatoes are soft when pressed with a fork or skewer.

  • 2.

    Use a slotted spoon to scoop the potatoes out of the frying pan and pop them in a colander. Add the smoked haddock fillets to the pan. Simmer for 5 mins till the fish is cooked through and flakes. Lift the fillets out of the pan and transfer to a plate.

  • 3.

    Empty the frying pan and wipe it clean. Peel and finely slice the onion. Warm 1 tbsp oil in the pan over a medium heat. Add the onion. Season well. Fry for 5 mins till the onion is soft and has a little colour.

  • 4.

    Add the potatoes to the frying pan with 1 tbsp oil. Fry for 10-15 mins, stirring now and then, till the potatoes are golden and crisp all over. Stir often, scraping the pan to make sure they don’t stick.

  • 5.

    While the potatoes cook, bring a small pan of water to the boil. Slice the thick middle cores out of the kale and shred the leaves. Halve the cherry tomatoes.

  • 6.

    Add the kale to the potatoes and onion with 1 tsp of the garam masala. Cook and stir for 5 mins to wilt the kale. Add the tomatoes. Flake in the haddock. Gently stir and cook for another 5 mins to warm everything through. Taste and adjust the seasoning.

  • 7.

    When the pan of water is boiling, add 2 of the eggs. Simmer for 6 mins. Lift them out and plunge into a bowl of cold water to cool them a little. Carefully peel the eggs when they’re cool enough to handle.

  • 8.

    Spoon the hash into two warm bowls. Halve the eggs and nestle them in the bowls. Garnish the hash with chopped chives to serve.