Description
A rustic one-skillet hash made with crispy golden potatoes, sweet sautéed leeks, and flaky smoked mackerel, served with a sharp spoonful of horseradish for bold contrast. Perfect for brunch or a cozy dinner.
Ingredients
Scale
- 8 ounces smoked mackerel fillets, skin removed and flaked
- 1½ pounds Yukon Gold potatoes, diced
- 2 medium leeks, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a medium pot of salted water to a boil.
- Add diced potatoes and parboil for 8 minutes until just tender. Drain well and pat dry.
- Heat olive oil and butter in a large skillet over medium heat.
- Add parboiled potatoes in a single layer and cook for 10 to 12 minutes, turning occasionally, until golden and crisp.
- Stir in sliced leeks and cook for 5 minutes until softened.
- Gently fold in flaked smoked mackerel, salt, and black pepper. Cook for 2 to 3 minutes until heated through.
- Allow the hash to crisp slightly for another minute without stirring.
- Sprinkle with fresh parsley.
- Spoon onto plates.
- Serve with a dollop of prepared horseradish on the side.
Notes
- Do not overcrowd the skillet so the potatoes can crisp properly.
- Add the mackerel at the end to keep it tender and flaky.
- Taste before adding extra salt since smoked fish can vary in saltiness.
- Reheat leftovers in a skillet to restore crisp texture.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg