Smoked Mackerel Hash with a Fried Egg

Make smoked mackerel hash with a fried egg, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Smoked mackerel (Smoked mackerel is a quarter fat by weight. Eighty grams is one small fillet and it is enough to season the whole pan. As sold. Most of the fat in any dish it is in.)
180 g Potato (Raw, peeled weight.)
1 large, about 55 g Egg
30 g Spring onion
60 g Spinach
5 g Olive oil
2 tsp (12 g) Creamed horseradish
Ingredient notes on the recipe page.

METHOD
1. Boil the potato in small dice for six minutes until just tender, and drain well.
2. Fry the potato in the oil over a medium-high heat for ten minutes, turning only every few minutes so the sides crisp.
3. Add the spring onion for a minute, then the spinach until it wilts, then the mackerel in flakes, skin removed. Toss for a minute to warm through and season with pepper.
4. Fry the egg in the corner of the same pan, or in a second sprayed one, until the white is set and the yolk is not.
5. Serve with the egg on top and the horseradish on the side.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-hash-fried-egg

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures