Smokin’ Neeps & Tatties Hash


Prep time: 
30 minutes


Smokin’ Neeps & Tatties Hash


  • 2 cup potatoes, peeled and cut into 1.5cm cubes
  • 1 cup swede, peeled and cut into 1.5cm cubes
  • 2 tablespoon olive oil
  • dash of sea salt
  • pinch of black pepper
  • 2 smoked haddock fillets, optional
  • 2 cloves of garlic, finely chopped
  • 1 leek, cleaned and sliced
  • 1 tablespoon thyme leaves
  • 1 tablespoon whiskey
  • 2 tablespoon butter
  • 1 lemon, juice and zest
  • 2 tablespoon chervil or parsley
  • 2 tablespoon creme fraiche


In a bowl, toss diced veg with a little olive oil and seasoning. Tumble veg into a hot frying pan with a little oil. Arrange in a single layer. Sizzle for a moment. Prep haddock, if using. Soak in warm water for 5-10mins. Drain. Fleck the fish from the skin. Turn your veg in the pan. Cover for a few mins, until softened. 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. Fold in fish. Add lemon juice. Taste. Adjust seasoning. Finish with lemon zest and herbs. Delicious hot with a dollop of crème fraiche, a loaf of warm bread, cold butter and a bottle of real ale. A poached egg on top is also delicious. Or, skip the haddock and serve with haggis or roast venison. Brilliant for Burns’ Night.


Photo Credit: Jonny Hughes @jonny2love
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