Smoked Basa, Leek & Potato Hash with Poached Egg

Put the potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 7–8 minutes until just tender. Drain well.

Heat the oil and butter in a large frying pan over a medium heat. Add the leek and cook for 5 minutes until soft. Stir in the garlic and smoked paprika for 30 seconds.

Add the potatoes and stock. Cook for 8–10 minutes, turning occasionally, until the stock has evaporated and the potatoes have browned.

Nestle the smoked basa into the pan, cover and cook for 5–7 minutes until the fish flakes easily. Break it into large flakes and fold it through the hash.

Bring a separate saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, swirl the water and slide in the eggs. Poach for 3–4 minutes until the whites are set and yolks remain soft.

Season the hash, divide between plates and top with the poached eggs and parsley. Serve immediately.