Making this tasty hash is fast and simple. And it’s easy to swap the toppings for anything else that takes your fancy.
1 large baking potato, peeled
1 large, or 2 medium, raw beetroots, peeled
1 tbsp curry powder
1 tbsp chopped spring onions
salt and freshly ground black pepper
2 tbsp vegetable oil
2 tbsp olive oil
1 red onion, diced
1 tbsp chopped ginger
1 garlic clove, chopped
2 small red chillies, chopped
125g/4oz demerara sugar
100ml/3½fl oz red wine vinegar
300g/10oz cherry tomatoes, halved
1 tbsp chopped fresh mint
4 x 150g/5oz smoked mackerel fillets, warmed in the oven
4 x free-range eggs, poached
Cut the peeled potato in half. Boil for seven minutes, then drain and set aside to cool.
For the chutney, heat the olive oil in a frying pan over a medium heat and fry the onion, ginger, garlic and chilli until soft.
Add the sugar and vinegar and bring to boil for 5-6 minutes.
Add the tomatoes and reduce to a simmer for five minutes until the sauce is syrupy. Stir in the mint.
For the spiced beetroot hash, grate the par-boiled potato and beetroot into a bowl and combine with the curry powder, spring onions and seasoning.
Roll the mixture into four balls and flatten them into cake shapes.
Heat the oil in a frying pan over a medium heat and fry the beetroot hash for about three minutes on each side.
Serve a beetroot hash cake on each plate topped with a mackerel fillet, then a poached egg and the sauce on top.
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