Smoked mackerel and leek hash with horseradish

Make this mackerel and leek hash in only 30 minutes. It utilizes only a couple fixings and can be served in the dish, so settles on an incredible decision on occupied weeknights


•             250g new potatoes , split

•             2 tbsp oil

•             2 huge leeks , daintily cut

•             4 eggs

•             100g peppered smoked mackerel , skin eliminated

•             2 tbsp creamed horseradish


•STEP 1.Put the potatoes in a microwaveable bowl with a sprinkle of water, spread, at that point cook on high for 5 mins until delicate (or steam or stew them).

•STEP 2.In the interim, heat the oil in a skillet over a medium warmth, include the leeks with a touch of salt and cook for 10 mins, blending so they don’t stick, until relaxed. Tip in the potatoes, turn up the warmth and fry for two or three mins to fresh them up a piece. Piece through the mackerel.

•STEP 3.Make four indents in the leek blend in the dish, break an egg into each, season, at that point spread the container and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish as an afterthought, with the skillet in the table.

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