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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Wild-caught Smoked Haddock & Egg Hash
Bring the seaside home with Mindful Chef x Rockfish, starring wild-caught smoked haddock. This hash is a delicious twist on kedgeree, with satisfyingly crispy potatoes, oozy eggs and a zingy chive oil. A true taste of the coast.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 egg (Eggs)
- 2 curry leaves (use half)
- 1 sweetheart cabbage (use half)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
- 150g peas (use half)
- 1 handful of fresh coriander (use half)
- 3 spring onion
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 handful of fresh chives (use half)
Nutritional Information
Calories: 731
Protein: 46g
Carbs: 68g
Fat: 32g
Ingredients
- 150g peas
- 2 smoked haddock fillets (Fish, Milk, Soya)
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 egg (Eggs)
- 3 spring onion
- 2 curry leaves
- 1 handful of fresh chives
- 1 sweetheart cabbage
- 6 baby potatoes
Nutritional Information
Calories: 523
Protein: 36g
Carbs: 44g
Fat: 24g
Wild-caught Smoked Haddock & Egg Hash
Bring the seaside home with Mindful Chef x Rockfish, starring wild-caught smoked haddock. This hash is a delicious twist on kedgeree, with satisfyingly crispy potatoes, oozy eggs and a zingy chive oil. A true taste of the coast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9.
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a medium frying pan, a grater & a small bowl
Roast & boil
- Place the fish onto separate pieces of foil or parchment paper (large enough to make a parcel). Loosely fold the parcels to enclose the fish, then place them onto the lined baking tray
- Bake for 17 mins, until the fish is cooked through
- Meanwhile, cut the potatoes into 2cm chunks
- Add the potatoes to the saucepan and boil for 15-18 mins, until cooked, then drain
Prep the rest & make the chive oil
- Thinly slice the spring onions and chives. Zest the lemon. Roughly chop the coriander. Thinly slice the cabbage
- In the small bowl, combine the lemon zest, half the chives, the juice from half the lemon, 1 tbsp oil and a pinch of salt
Sizzle time
- Heat the large frying pan with 1 tbsp oil on medium high heat. Once hot, add the cooked potatoes and cook for 4-5 mins, until golden and crispy
- Stir in the curry powder and curry leaves, cook for 30 secs, then add the peas, spring onion and cabbage
- Cook for 3-4 mins, until the cabbage is wilted and piping hot
Sunny side up
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 2-3 mins, until the white has set and the yolk is runny
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, flake the fish into the potatoes (discarding the skin). Add the coriander, remaining chives and juice from the remaining lemon. Gently mix to combine. Season generously with salt and pepper
- Share the hash between plates, topped with the fried eggs. Garnish with the chive oil and remaining lemon, cut into wedges
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