Name: Smoked Haddock and Kale Hash
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 free-range eggs, shells cleaned well; small handful of parsley, chopped; 25 g salted butter; 1 kg baby potatoes; 2 large smoked haddock fillets, chopped into chunks; 200 g sweetcorn (drained); 1 fish stock cube; salt and black pepper; 2 tbsp rapeseed or vegetable oil; 2 garlic cloves, finely chopped; 1 white onion, diced; 150 g curly kale, shredded; 3 or 4 chives, chopped; 1 tbsp lemon juice; 150 ml full fat crème frâiche

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Fenella came up with this recipe and now we both constantly make it for dinner - SO yum! You can use any smoked fish you like.

Ingredients

1 kg baby potatoes
25 g salted butter
2 <

Method

Pop the baby potatoes in a large pan with enough cold water to cover and a good pinch of salt and boil until they’re just cooked. Drain and let them steam dry. While your potatoes are cooking, put a high sided frying pan over a medium heat, add in the butter, garlic and onion and fry off until everything is soft - around ten minutes. Crumble in the stock cube, then add the sweetcorn and fry for

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Smoked Haddock and Kale Hash

Ingredients

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