Savory Haddock Breakfast Hash Recipe

About this recipe

A hearty and flavorful breakfast dish featuring tender haddock paired with a medley of potatoes, fresh vegetables, and aromatic herbs. Perfect to start your day with warmth and energy.

Ingredients

• - Schwartz Flat Leaf Parsley
• 255G Russell'S 2 Msc Lightly Dusted Haddock Fillets
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• 1 piece Yellow Bell Pepper
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Greenfields Black Peppercorns
• 100 G Natco Paprika Powder
• 400G Whole Chickpeas In Water

Instructions

1. 1. Peel and dice the potatoes into small cubes, then boil them in salted water for 10 minutes until slightly tender.
2. 2. While the potatoes cook, finely chop the onion, bell peppers, garlic, and parsley, and set them aside.
3. 3. Heat olive oil in a large skillet over medium heat, then sauté the onion and garlic until fragrant and golden.
4. 4. Add the diced bell peppers to the skillet and cook for 5 minutes, stirring occasionally to soften them.
5. 5. Drain the potatoes and add them to the skillet, seasoning with paprika, salt, and black pepper. Stir well to combine.
6. 6. Place the haddock fillet on top of the potato mixture, cover the skillet, and cook for 8 minutes, allowing the fish to steam and absorb flavors.
7. 7. Once the haddock is cooked through, gently flake it into large chunks using a fork, mixing it with the potato hash.
8. 8. Squeeze fresh lemon juice over the hash and sprinkle with chopped parsley for a burst of freshness.
9. 9. Serve the hash hot, dividing it into two plates and garnishing with extra parsley if desired.