Fisherman’s Hash

We really love this as a brunch dish, but it’s also a great weekend lunch or light dinner. The mix will easily keep for a day or two in the fridge, if you want to prep in advance. Makes approximately 10 cakes.

Use: any white fish fillet you like really. Elephant, Ling, Warehou, Gurnard or Red Cod would all be great.


For the Avocado Smash

  • 2 Ripe Avocados
  • ½ Lemon
  • Flaky Sea Salt
  • Black Pepper (fresh ground)

For the Fish Hash

  • 300g White Fish (I used elephant fish)
  • 3 medium Potatoes
  • 3 Spring Onions (finely chopped)
  • 50g Chorizo (finely chopped)
  • 2 Tbsp Rice Flour
  • Flaky Sea Salt
  • Black Pepper (fresh ground)
  • 2 Eggs (beaten)
  • 3 Tbsp oil
  • Open the avocados, remove the stones and scoop out the flesh into a bowl.
  • Mash the avocado to a smooth consistency. Add the juice of 1/2 a lemon and season well with salt and pepper. Mix well and set aside. (The lemon adds flavour and prevents the avocado from turning black.)
  • Finely dice the fish into small pieces and place in a large mixing bowl.
  • Grate the potatoes with a cheese grater. Squeeze out all the excess water from the potatoes once grated (use a clean tea towel to do this if you need to). Add to the fish, along with the chorizo, spring onion and rice flour. Season with salt & pepper.
  • Add the 2 beaten eggs to the fish mix and fold through, making sure all ingredients are well combined.
  • Place a large heavy-based frying pan on a medium high heat. Add approx. 3 tablespoons of oil. When the pan has reached temperature, add small handfuls of fish hash mix to the pan. Flatten the cakes in the pan using the back of a spoon / spatula.
  • Fry hash cakes 2-3 minutes each side until golden brown. Be careful when turning and remember, the bigger the hash the longer it will take to cook.
  • Remove from the pan when done and place on a paper towel to absorb excess oil. Set aside in a warm oven, until needed, if you’re frying in batches.
  • Assemble the hash cakes 2-3 cakes per person adding a dollop of avocado smash on top. A poached egg on top is a nice touch, if you feel like it. Enjoy!