The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp curry powder
- 2 large potatoes
- 100g Tomatoes Baby Seasonal Mix
-
1 tsp brown mustard seeds (Mustard)
- 1 savoy cabbage
- 1 unwaxed lemon
- 2 egg (Eggs)
- 3 spring onion
- 1 handful of fresh coriander
- 2 smoked haddock fillets (Fish, Milk, Soya)
-
140g sweetcorn
Eggs, Fish, Mustard
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 526Kcal |
| 448kJ | 2202kJ | |
| Fat | 4.2g | 21g |
| of which saturates | 0.8g | 3.8g |
| Carbohydrates | 11g | 54g |
| of which sugars | 2.4g | 12g |
| Protein | 6.5g | 32g |
| Salt | 0.36g | 1.8g |
| Fibre | 2.4g | 12g |
Ingredients
Ingredients
-
1 tbsp curry powder (use half)
- 2 large potatoes
- 100g Tomatoes Baby Seasonal Mix (use half)
-
1 tsp brown mustard seeds (use half) (Mustard)
- 3 spring onion
- 1 savoy cabbage (use half)
- 2 egg (Eggs)
- 1 handful of fresh coriander (use half)
-
140g sweetcorn (use half)
- 1 unwaxed lemon (use half)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
Eggs, Fish, Mustard
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 684Kcal |
| 345kJ | 2862kJ | |
| Fat | 2.2g | 18g |
| of which saturates | 0.5g | 4.2g |
| Carbohydrates | 11g | 88g |
| of which sugars | 1.7g | 14g |
| Protein | 5.0g | 42g |
| Salt | 0.24g | 2.0g |
| Fibre | 1.8g | 15g |
Smoked Haddock & Sweetcorn Hash with Roast Potatoes & Fried Egg
Our twist on an egg hash includes responsibly-sourced smoked haddock fillets, baked until buttery and flaky. They join golden potatoes and leafy cabbage, infused with fragrant curry powder. Top with a perfectly fried egg and a drizzle of coriander oil, to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9.
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a sieve & a grater
Roast the potatoes
- Cut the potatoes into 2cm chunks, add to one side of the lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- When the potatoes have 18 mins remaining, lay the smoked haddock onto one side of the potato tray, drizzle with 1/2 tsp olive oil and season with salt. Roast for the remaining time, until cooked through
Prep the rest & make the coriander oil
- Meanwhile, thinly slice the spring onions. Zest and quarter the lemon. Roughly chop the coriander. Thinly slice the cabbage. Halve the tomatoes. Drain and rinse the sweetcorn
- In the small bowl, combine the lemon zest, half the coriander, the juice from half the lemon, 1 tbsp olive oil and a pinch of salt
Sizzle time
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the sweetcorn and cook for 4-5 mins, until golden
- Stir in the curry powder and mustard seeds, cook for 30 secs, then add the tomatoes, spring onion and cabbage. Cook for 3-4 mins, until golden
- Add a splash of water and cook for a further 2-3 mins, until the cabbage is soft
Sunny side up
- Once roasted, add the curried veg to the potatoes and toss to combine
- Wipe out and reheat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, crack in the eggs and cook for 2-3 mins, until the white has set and the yolk is runny
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, flake the haddock into the potato mix (discarding the skin). Add the remaining coriander and the juice from the remaining lemon, then gently mix to combine. Season generously with salt and pepper
- Share the haddock hash between plates, topped with the fried eggs. Garnish with the coriander oil
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