Kipper hash with fried eggs, spinach and bacon
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Nut-free
Try this hearty breakfast or brunch that combines smoked fish with potatoes and curry spices.
Ingredients
For the kipper hash
- 4 large floury potatoes
- 2 tbsp olive oil
- 1 onion, diced
- 1 garlic clove, diced
- 1 tbsp mild curry powder
- 4 kippers, deboned and chopped
- 4 spring onions, chopped
- 1 bunch fresh dill, chopped
- 30g/1oz unsalted butter
- freshly ground black pepper
To serve
Method
Preheat the oven to 220C/200C Fan/Gas 6. Bake the potatoes in the oven for 1 hour, then leave to cool. Once cool, scoop out the flesh and discard the skins.
Add the oil to a large sauté pan over a medium heat. Sweat the onions and garlic with the curry powder.
Add the potatoes, kippers, spring onions, dill and plenty of black pepper and mix well. Remove the mixture from the pan and allow to cool.
Form the mixture into 4 large patties. Add the butter to the pan (no need to clean) on a medium heat, and fry for a few minutes on both sides, until nicely coloured.
Serve with the wilted spinach, crispy bacon and the fried eggs and twist over plenty of black pepper.
