Smokin' neeps and tatties hash
Also known as Scottish Roots (smoked haddock Optional), this rustic hash is a brilliant way to use up your winter roots. With an optional slosh of whisky and some smoky haddock, its the perfect one-pan supper to warm you on a chilly January night.
- 4 handfuls of peeled/diced potato
- 2 handful of peeled/diced swede (or any root: turnip, parsnip, celeriac )
- A few glugs of olive oil
- sea salt
- Freshly ground pepper
- 2 smoked haddock fillets (optional)
- 2 garlic cloves, finely chopped
- 1 leek, cleaned and sliced
- 1 tablespoon thyme leaves
- 15ml of whiskey (optional)
- A nugget of butter
- 1 lemon, juice and zest
- A handful of parsley or chervil
- 30ml Crème fresh, to serve
- In a bowl, toss diced veg with a little olive oil and seasoning.
- Tumble veg into a hot frying pan with a little oil. Arrange in a single layer. Sizzle for a mo.
- Prep haddock, if using. Soak in warm water for 5-10mins. Drain. Fleck the fish from the skin.
- Turn your veg in the pan. Cover for a few mins, until softened.
- Uncover. Add a slosh of whisky (if using) and a lump of butter. Fold in the garlic, leek and thyme. Turn to coat. Cook till nicely coloured up. Stir often.
- Fold in fish. Add lemon juice. Taste. Adjust seasoning. Finish with lemon zest and herbs.
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