Photo of Smoked haddock & potato hash by WW

Smoked haddock & potato hash

Points® value
Total Time
1 hr
15 min
45 min
A mildly spiced dish that’s great for a weekend brunch or lunch.


New potatoes, raw

600 g

Smoked haddock, raw

4 fillet(s), medium


2 medium, finely chopped


3 medium, roughly chopped


2 clove(s), finely chopped

Calorie controlled cooking spray

4 spray(s)

Curry Powder

1 tablespoon(s)

Parsley, fresh

4 sprig(s), fresh


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a pan of cold, salted water. Bring to the boil, then simmer for 30-35 minutes until tender. Drain and set aside for 2 minutes to steam dry in the pan, then roughly chop.
  2. Meanwhile, put the haddock fillets on a baking tray, mist with cooking spray and season to taste. Roast for 10 minutes until cooked through. Cool slightly, then flake into pieces and set aside.
  3. Put a large nonstick frying pan over a medium-low heat and mist with cooking spray. Fry the shallots and garlic for 8 minutes until starting to soften.
  4. Add the potatoes to the pan and sprinkle over the curry powder. Lightly crush the potatoes with a masher and fry for 5 minutes until they start to crisp up. Add the chopped tomatoes to the pan and cook for a further 2 minutes.
  5. Fold the fish through the hash and divide between plates. Season to taste and serve.


If you don’t have shallots, a small onion will work just as well in this recipe.