Smoked cod and potato hash

Instructions

1. Preheat oven to 200°C. Place potatoes in a large saucepan of cold, salted water. Bring to the boil. Reduce heat and simmer for 30-35 minutes or until tender. Drain and set aside for 2 minutes to steam dry in pan, then coarsely chop.
2. Meanwhile, place cod on a baking tray and lightly spray with oil. Season with salt and pepper. Bake for 10 minutes or until cooked through. Cool slightly, then flake into pieces and set aside.
3. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook eschallots and garlic, stirring occasionally, for 8 minutes or until starting to soften.
4. Add potatoes and sprinkle over curry powder. Lightly crush potatoes with a masher and cook for 5 minutes or until they start to crisp up. Add tomatoes and cook for a further 2 minutes.
5. Fold fish through hash to serve.