The dish is based on the superb smoked mackerel hash to be enjoyed at Floridita’s, a Wellington haunt I always visit when in the capital. I'm way naughtier than Floridita’s … I don’t poach my egg, I fry it in softly sizzling butter. Mmmmm.
500g (about 1 pound) new potatoes 2-3 Tbsp butter Flaky sea salt & freshly ground black pepper 2 spring onions (scallions), trimmed and chopped 1 tsp chopped majoram 1 Tbsp chopped dill 2 Tbsp chopped parsley 200g smoked kawhai, or smoked fish of your choice 4 medium sized free-range eggs, carefully broken into a bowl (try and keep the yolk intact)
Get the potatoes on first, and pretty well sizzled before cooking the eggs.
1 Scrub potatoes, cut into uniform sizes if necessary and either steam or cook in gently boiling water. Drain. Roughly chop, mashing some a little. Heat a medium-sized frying pan (skillet) over medium heat, and add 2 tablespoons of butter. Let it melt and start to sizzle, then add potatoes and spring onions. Cook tossing from time to time, until there are lots of golden bits and they smell delicious. Season with ½ teaspoon of salt and a little freshly ground black pepper, and stir in marjoram, dill and parsley. Stir in smoked fish and turn off the heat.
2 Heat a second frying pan (skillet) over medium heat. Add a little butter and when sizzling, add the eggs. Cook gently, spooning the melted butter over them as they cook (you may need more butter – I’d start with 2 tablespoons!). Cook eggs until done to your liking. Season with salt.
3 Dish potatoes and smoked fish onto plates. Top with eggs as soon as they are done, and pour over any bubbling butter over eggs (don’t waste the deliciousness!). Serve immediately. And have a lie-down after, especially if you are having this for brunch.