Ackee and mackerel hash
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
Ackee and mackerel hash
Ackee is a Jamaican fruit that takes on the texture of scrambled eggs when cooked and canned. It pairs well with strong flavours, like the mackerel and Scotch bonnet chilli in this breakfast hash
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
539Kcal
Fat
39gr
Saturates
4gr
Carbs
24gr
Sugars
6gr
Fibre
4gr
Protein
22gr
Salt
1.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 500g baby new potatoes, roughly diced
- 1 tbsp white vinegar
- 3½ tbsp vegetable oil
- ½ onion, finely sliced
- ½ red pepper, deseeded and finely sliced
- ½ green pepper, deseeded and finely sliced
- ½ Scotch bonnet chilli, deseeded and very finely chopped
- 1 tbsp thyme leaves
- 2 garlic cloves, crushed
- 100g cherry tomatoes, halved
- 2 spring onions, trimmed and finely sliced
- 1 x 540g tin ackees, drained and rinsed
- 165g smoked mackerel, skinned and flaked
- 4 medium eggs
Step by step
Get ahead
Cook the potatoes the day before; cover and store in the fridge.
- Add the potatoes and vinegar to a large pan of salted water. Bring to the boil then reduce to a simmer and cook until just tender, about 6-8 minutes. Tip into a colander to drain, and leave to steam dry for 5 minutes.
- Heat 2 tablespoons of oil in a large deep frying pan until it starts to shimmer. Add the potatoes and fry for about 15-20 minutes on a medium-high heat, turning occasionally, until the potatoes are deeply golden and crisp on all sides. Season, tip into a bowl and set aside.
- Add ½ tablespoon of oil to the pan and add the onion, peppers, Scotch bonnet, thyme and garlic. Cook, stirring often, for about 10 minutes, until the vegetables soften. Add the tomatoes and cook for a further 2 minutes then add most of the spring onions (reserving some of the green parts), the ackee and mackerel. Return the potatoes to the pan and cook for a final 5 minutes, stirring occasionally until heated through. Season then transfer to a bowl and keep warm.
- Wipe out the frying pan with kitchen paper. Heat the oil until shimmering, and depending on the size of your pan, fry either 2 eggs at a time, or all 4 together, until the whites are set and the yolks still runny.
- Divide the hash between four warmed plates. Top each with a fried egg, season with freshly cracked black pepper and serve garnished with the reserved spring onions.
