Smokin' neeps and tatties hash

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Smokin' neeps and tatties hash
Smokin' neeps and tatties hash
Servings:Serves 4
Calories per serving:398
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:18th May 2014

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, it’s the perfect one-pan supper to warm you on a chilly January night.


Ingredients

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Method

  1. In a bowl, toss diced veg with a little olive oil and seasoning.
  2. Tumble veg into a hot frying pan with a little oil. Arrange in a single layer. Sizzle for a mo.
  3. Prep haddock, if using. Soak in warm water for 5-10mins. Drain. Fleck the fish from the skin.
  4. Turn your veg in the pan. Cover for a few mins, until softened.
  5. 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.
  6. Fold in fish. Add lemon juice. Taste. Adjust seasoning. Finish with lemon zest and herbs.

Serving suggestions

Delicious hot with a dollop of crème fraiche, a loaf of warm bread, cold butter and a bottle of real ale.

See also

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.