Making this tasty hash is fast and simple. And it’s easy to swap the toppings for anything else that takes your fancy.
Cut the peeled potato in half. Boil for seven minutes, then drain and set aside to cool.
For the chutney, heat the olive oil in a frying pan over a medium heat and fry the onion, ginger, garlic and chilli until soft.
Add the sugar and vinegar and bring to boil for 5-6 minutes.
Add the tomatoes and reduce to a simmer for five minutes until the sauce is syrupy. Stir in the mint.
For the spiced beetroot hash, grate the par-boiled potato and beetroot into a bowl and combine with the curry powder, spring onions and seasoning.
Roll the mixture into four balls and flatten them into cake shapes.
Heat the oil in a frying pan over a medium heat and fry the beetroot hash for about three minutes on each side.
Serve a beetroot hash cake on each plate topped with a mackerel fillet, then a poached egg and the sauce on top.
