Smoked eel hash

Ready smoked eel just needs warming through for Sophie Michell's simple supper dish served on a crispy potato hash
By Sophie Michell
Smoked eel hash
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g new potatoes, sliced with the skins left on
  • 25 g butter
  • 6 spring onions, finely sliced
  • handful sorrel leaves, roughly chopped
  • 100 ml creme fraiche, plus extra to serve
  • squeeze lemon juice
  • 100 ml white wine vinegar
  • 4 eggs
  • 600 g smoked eel fillets, sliced into 4 pieces


1. Put the potatoes in a medium saucepan and cover with water. Bring to the boil, lower the heat then simmer for about 12-15 minutes, or until tender. Drain well and leave to cool.

2. Heat up a little olive oil in a frying pan, tip in the butter, then the spring onions and the drained potatoes. Season with salt and pepper and fry until crisp and golden. Scatter in the sorrel, then stir in the creme fraiche, a squeeze of lemon juice and a dash of water just to loosen. Keep warm.

3. Pour the vinegar into a medium saucepan two thirds full of water. Bring to the boil, then whisk the water around to create a whirlpool in the middle. Slide in one of the eggs so it makes a neat shape. Simmer for 3 minutes, then lift from the water with a slotted spoon and drain well on kitchen paper. Repeat with the rest of the eggs, whisking the water each time before you drop in each egg.

4. While the eggs are poaching, preheat a grill. Lay the smoked eel on a baking tray and put under the grill for a few minutes to warm through. To serve, pile up some of the potatoes on each serving plate, then a slice of eel and a poached egg. Grind over some black pepper and finish with a spoonful of creme fraiche on the side.

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