Smokin’ Neeps & Tatties Hash


SourceRachel de Thample
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Smokin’ Neeps & Tatties Hash


2 c
potatoes (peeled and cut into 1.5cm cubes)
1 c
swede (peeled and cut into 1.5cm cubes)
2 T
olive oil
1 ds
sea salt
1 pn
Black pepper
smoked haddock fillets (optional)
2 clv
garlic (finely chopped)
leek (cleaned and sliced)
1 T
thyme leaves
1 T
2 T
lemon (juice and zest)
2 T
chervil or parsley
2 T
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 mo. 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. Brill for Burns’ Night.