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For the Avocado Smash

2 ripe avocados

½ lemon, juiced

Flaky sea salt

Black pepper, freshly ground

For the Fish Hash

300g white fish, diced

3 medium potatoes, grated

3 spring onions, finely chopped

50g chorizo, finely chopped

2 Tbsp rice flour

Flaky sea salt

Black pepper, freshly ground

2 eggs, beaten

3 Tbsp oil

You can't go wrong with serving this as a brunch dish, but it’s also a great weekend lunch or light dinner. A poached egg on top is a nice touch, if you feel like it. The mix will easily keep for a day or two in the fridge, if you want to prep in advance. 

  1. Open the avocados, remove the stones and scoop out the flesh into a bowl.
  2. 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.
  3. Finely dice the fish into small pieces and place in a large mixing bowl.
  4. 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.
  5. Add the beaten eggs to the fish mix and fold through, making sure all ingredients are well combined.
  6. Place a large heavy-based frying pan on a medium high heat. Add the 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 or spatula.
  7. Fry hash cakes 2-3 minutes on each side, until golden brown, taking care when turning. The bigger the hash the longer it will take to cook.
  8. 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.
  9. Assemble the hash cakes 2-3 cakes per person adding a dollop of avocado smash on top.

Recipe by Harbour Fish