Smoked Mackerel and Leek Hash

At a glance

Smoked Mackerel and Leek Hash arrives in the pan with the kind of aroma that stops you in your tracks: smoky, slightly oceanic notes lift from flaked mackerel while sweet, caramelized leeks and crisp-edged potatoes add comforting, homey depth. The first forkful is a contrast of textures — crunchy potato crust, soft ribbons of leek, and silky, salty fish — with a bright kick if you serve it with sharp horseradish. It’s a dish that smells like cozy mornings, small gatherings around the kitchen island, and the sort of slow Sunday cooking that makes you linger over second helpings.

This hash is perfect for lazy brunches, weeknight dinners when you want something quick but substantial, and for adding a smoky twist to holiday brunch spreads. It scales up well for a crowd, but it’s equally glorious for two people with leftovers that transform easily into a lunch. If you love recipes that pair rustic textures with bold flavor, this one will become a reliable favorite — and if you’re curious about a heartier stew variation, try pairing it conceptually with our chicken-and-leek stew to see how leeks change personality across dishes.

Nutrition Highlights

Estimated nutrition per serving (serves 3). These are calculated using standard food composition data from USDA FoodData Central and guided by health recommendations from the Mayo Clinic and CDC for portioning and heart-healthy fats.

• Calories: ~480 kcal
• Protein: ~17 g
• Carbohydrates: ~44 g
• Fat: ~27 g (primarily from mackerel and olive oil; rich in heart-healthy omega-3s)
• Fiber: ~5.5 g
• Sodium: variable — likely moderate to high depending on how salty the smoked mackerel is (smoked fish can contribute 600–1,000+ mg sodium per 100 g)

Notes on accuracy: smoked mackerel is a nutrient-dense oily fish high in protein and omega-3 fatty acids (beneficial for heart health per the Mayo Clinic). Sodium can be significant in smoked fish, so adjust added salt and consider rinsing or choosing lower-sodium smoked mackerel if you’re watching sodium intake. For more on fish and heart health, the Mayo Clinic and CDC offer evidence-based guidance.

Why You’ll Love It

• Flavor & Aroma: The smoky depth of the mackerel contrasts beautifully with the sweet, onion-like character of leeks and the toasty richness of pan-fried potatoes.
• Speed & Ease: With a little prep, the hash comes together quickly — most of the time is hands-off while potatoes crisp.
• Comfort & Sophistication: It’s comfort food with clever flavor notes; rustic but elevated by the fish and a sharp horseradish finish.
• Health Benefits: Mackerel provides omega-3 fatty acids and high-quality protein, making this dish satisfying and nutritionally valuable when enjoyed in moderation.

How to Make Smoked Mackerel and Leek Hash

Ingredients:

• 2 smoked mackerel fillets (about 200 g total), bones removed and skin discarded if preferred
• 2 large leeks, white and light green parts only, sliced and washed well
• 4 medium potatoes, diced into 1–1.5 cm cubes (about 600 g)
• 2 tablespoons olive oil
• Salt, to taste (go light — smoked fish is salty)
• Pepper, to taste
• Horseradish, for serving (fresh grated or prepared cream horseradish)

Optional ingredients and substitutions:

• 1 tablespoon butter for extra richness (substitute half the oil)
• 1 small lemon, zested and juiced, to add brightness at the end
• Fresh parsley or chives, chopped, for garnish
• Swap smoked mackerel for smoked trout or canned smoked salmon if preferred
• For gluten-free diets: all ingredients here are naturally gluten-free (check prepared horseradish labels)
• Vegan alternative: replace smoked mackerel with smoked tofu and use vegan butter or oil

Method (step-by-step):

1. In a skillet, heat the olive oil over medium heat.
2. Add the diced potatoes and cook until they are golden and crispy, about 10–15 minutes. Stir occasionally so they brown evenly; cover briefly if they’re browning too fast before the centers cook.
3. Add the sliced leeks to the skillet and cook until tender, stirring occasionally (about 5–7 minutes). If the pan is dry, add a splash more oil.
4. Flake the smoked mackerel and add it to the skillet. Mix gently to combine and heat through — about 2–3 minutes. Avoid overmixing so the fish remains in flakes rather than a paste.
5. Season with salt and pepper as desired (remember the fish adds salt; taste first).
6. Serve hot, topped with a dollop of horseradish and a sprinkle of chopped parsley if you like.

Practical tips:

• Par-cook potatoes: if short on time, microwave diced potatoes for 3–4 minutes to reduce crisping time in the pan.
• Use a heavy-bottomed skillet for the best browning.
• Don’t stir constantly: let the potatoes sit undisturbed for a couple minutes to develop a crust.
• Check doneness by piercing potatoes with a knife — they should be tender throughout.
• Gently fold in the fish near the end to preserve texture.

Serving Suggestions

• Classic: Serve straight from the skillet with a dollop of horseradish and a lemon wedge on the side.
• Brunch-style: Top with a poached or fried egg so the yolk adds a silky sauce to the hash.
• On toast: Spoon over buttered sourdough or rye for a smoky open-faced sandwich.
• Lighter: Offer alongside a crisp green salad dressed in lemon and olive oil.
• Pairings: Goes well with strong black tea, a light-bodied white wine (Sauvignon Blanc or Pinot Grigio), or a sharp, dry cider.
• Inspired match: If you like hearty hash variations, explore a similar textural approach in our loaded bacon-and-egg hash brown muffins for more morning-meal ideas.

Storage Instructions

• Room temperature: Do not leave cooked hash at room temperature for more than 2 hours (per food safety guidelines).
• Refrigeration: Store cooled hash in an airtight container for 3–4 days. Reheat gently in a skillet to maintain crispness.
• Freezer: You can freeze the hash for up to 1–2 months in a freezer-safe container. Thaw in the refrigerator overnight and re-crisp in a hot skillet. Note: texture of smoked fish can change slightly after freezing.

Insider Secrets

• Best potatoes: For a crisp exterior and fluffy interior, use a starchy potato like russet (baking potato). For a firmer bite, use Yukon Gold.
• Oil vs butter: Olive oil gives a clean, healthy flavor; finish with a knob of butter for richness if you want a more indulgent result.
• Salt control: Given the variable saltiness of smoked mackerel, taste the fish first and add minimal salt at the end.
• Leek cleaning: Leeks trap grit between layers — slice them and rinse thoroughly in a bowl of cold water, swishing to dislodge sand.
• Fish texture: Flake mackerel gently with a fork; remove any bones you find to make eating effortless.

Fun Flavor Ideas

• Mediterranean Twist: Add chopped sun-dried tomatoes, capers, and finish with lemon zest and oregano.
• Smoky Spice: Stir in a teaspoon of smoked paprika and finish with a drizzle of hot honey for sweet-heat contrast.
• Veggie-forward / Vegan: Replace mackerel with marinated, smoked tofu and swap butter for vegan butter; add roasted red peppers for color and flavor.
• Sweet Potato Variation: Use diced sweet potatoes for a sweeter, slightly caramelized base — pairs nicely with a touch of cumin.
• Brunch Upgrade: Top each portion with a soft-poached egg and a scattering of chili flakes and microgreens.

Common Questions & Answers

Q: Can I use fresh (unsmoked) mackerel instead of smoked?
A: Fresh mackerel can be used if cooked separately and flaked in at the end, but you’ll lose the characteristic smoky flavor. Consider grilling or pan-searing fresh fillets and seasoning with smoked paprika for a similar profile.

Q: My potatoes are browning but still hard inside — what am I doing wrong?
A: The heat may be too high, causing exterior to brown while interiors remain raw. Lower the heat slightly and cover the pan for a few minutes to cook through, then uncover to re-crisp.

Q: Is this recipe suitable for a low-sodium diet?
A: Smoked mackerel can be high in sodium. To reduce salt, rinse fillets briefly under cold water and choose low-sodium smoked fish where available, and minimize added salt.

Q: Can I make this ahead for a party?
A: Yes — prepare the hash up to the point of adding mackerel, cool, refrigerate, and reheat in a skillet. Add flaked mackerel at the last minute to preserve texture.

Q: Any ideas for leftover hash?
A: Leftover hash makes a great filling for tortillas, stuffed peppers, or folded into an omelette for an elevated breakfast.

Conclusion

Smoked Mackerel and Leek Hash is a soulful, smoky, and textured dish that brings warmth to any table — perfect for brunch, a comforting dinner, or a tasteful addition to a festive brunch spread. If you enjoyed this recipe, you might like comparing techniques and flavor pairings with the original Smoked mackerel & leek hash with horseradish recipe | Good Food, or try a different take on the dish with the Smoked Mackerel & Leek Hash with Horseradish Recipe – Cook.me for additional inspiration. Share your photos and variations — I’d love to see how you make this recipe your own.