Try this Smoked haddock hash recipe, or contribute your own.
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Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a pan of cold, salted water. Bring to the boil, then simmer for 30-35 minutes until tender. Drain and set aside for 2 minutes to steam dry in the pan, then roughly chop.
Meanwhile, put the haddock fillets on a baking tray, mist with cooking spray and season to taste. Roast for 10 minutes until cooked through. Cool slightly, then flake into pieces and set aside.
Put a large nonstick frying pan over a medium-low heat and mist with cooking spray. Fry the shallots and garlic for 8 minutes until starting to soften.
Add the potatoes to the pan and sprinkle over the curry powder. Lightly crush the potatoes with a masher and fry for 5 minutes until they start to crisp up. Add the chopped tomatoes to the pan and cook for a further 2 minutes.
Fold the fish through the hash and divide between plates. Season to taste and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.6mg | 1 % | |
Potassium 920.9mg | 24 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 28.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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