We serve a similar version of this at The Fed Delicatessen. It’s hands-down my favourite breakfast. I love the name ‘mishmash’, the Jewish term for a type of potato-based hash where there are no rules when it comes to what you throw in. It may seem like there’s a lot
As far as accompaniments go, this dish is begging for poached eggs, and plenty of lemon halves for squeezing.
SMOKED KAHAWAI MISHMASH
Serves 6 as a brunch dish
1/3 cup canola oil
3 cups diced onion
1 kg cooked potato, roughly chopped
500g smoked kahawai, shredded
¼ cup roughly chopped tarragon
½ cup roughly chopped dill
½ cup roughly chopped parsley
½ cup roughly chopped basil
Finely grated zest and juice of 2 lemons
Flaky sea salt and freshly ground black pepper
Poached eggs, to serve
Lemon halves, to serve
- Place a large frying pan over medium-low heat. Once hot, add the oil along with the onion.
- Cook for 10–15 minutes, stirring occasionally until the onion is golden and caramelised.
- Add the potato, along with the smoked kahawai. Mix through and don’t stir for at least 5–6 minutes as you want a nice crispy layer to form on the bottom.
- Use a metal spatula to flip the mishmash and cook until golden on the other side.
- Mix through the freshly chopped herbs, followed by the lemon zest and juice.
- Season with salt and pepper. Keep warm.
- Divvy up the mishmash between warm plates, adding a poached egg and a lemon half for squeezing to each one. You’re going to love this. Eat now.
Extracted from Eat Up New Zealand by Al Brown. Photography by Josh Griggs. $65.00. Published by Allen & Unwin.
