Smoked haddock and potato hash

Cooking : time 10 to 30 mins

Ingredients

600ml/1 pint semi-skimmed milk
1 onion halved
1 fresh bay leaf
225g/8oz undyed smoked haddock
1 garlic clove
2 spring onions, finely sliced
1 sprig thyme
1 tbsp olive oil
225g/8oz unpeeled new potatoes, diced
25g1oz parmesan cheese, grated
2 tbsp low-fat Greek yoghurt
freshly ground black pepper
For the poached eggs
2 soft poached eggs
vinegar
iced water

Method

1. Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.
2. When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.
3. Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, that should bring about 12 minutes.
4. Flake the smoked haddock, disvehicleding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste.
5. Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4%26frac12;n deep.
6. Add 1%26frac12; tablespoons vinegar for ejust litre of water.
7. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.
8. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.
9. Warm through the poached egg and place one on each warm plate.
10. lid with the smoked haddock hash.







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