Smoked Mackerel and Leek Hash with Horseradish
Make this mackerel and leek hash in just 30 minutes. It uses just a few ingredients and can be served in the pan, so makes a great choice on busy weeknights
Method
Based on 2 servings, adjust as needed.
Step 1
Put the potatoes in a microwaveable bowl with a splash of water, cover, then cook on high for 5 mins until tender (or steam or simmer them).
Step 2
Meanwhile, heat the oil in a frying pan over a medium heat, add the leeks with a pinch of salt and cook for 10 mins, stirring so they don’t stick, until softened. Tip in the potatoes, turn up the heat and fry for a couple of mins to crisp them up a bit. Flake through the mackerel.
Step 3
Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.
- Ingredients
- Based on 2 servings
-
2 tbsp Creamed Horseradish 1x Sainsbury's Creamed Horseradish Sauce 160ml -
250g New Potatoes, halved 1x Sainsbury's British Charlotte Potatoes 1kg -
4 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 Leeks, thinly sliced and washed 2x Sainsbury's Leeks Loose -
200g Peppered Smoked Mackerel, skin removed 1x Sainsbury's British Hot Smoked Peppered Mackerel Fillets x2 (approx. 280g) (280g-375g) -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g