One-Pan Seafood Scotch Egg Hash
When you're too tired to chop but want a hearty, savory meal that feels like a hug in a bowl.
Some nights, the only thing you want is a warm, comforting bowl of something satisfying without the effort of multiple pans. This seafood scotch egg hash gives you that exact feeling by reimagining the classic Scotch Egg as a rustic, one-pan hash. We swap the traditional rolling and frying for a simple sear where the flavors of smoked paprika and garlic meld with sautéed potatoes and tender pieces of white fish or shrimp. It smells incredible—earthy, slightly spicy, and deeply savory—the moment it hits the pan. You don't need to be a chef to pull this off; the 'shortcut' is using pre-cubed frozen potatoes if you're really feeling drained. It’s decadent, filling, and rewards your tired brain with a complex flavor profile that feels much fancier than the minimal cleanup required.
Ingredients
- 1.5 lb gold potatoes — cubed into 1/2 inch pieces
- 8 oz white fish fillets — such as cod or tilapia, cubed
- 0.5 cup large eggs — beaten
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 4 unit garlic — minced
- 1 tsp dried oregano
- 0.5 cup frozen peas — optional for color and pop
- 1 pinch salt
- 0.5 tsp black pepper
Method
- 1 Heat the olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat.
- 2 Add the cubed potatoes and seasonings (paprika, garlic, oregano, salt, and pepper). Sauté for 10-12 minutes, tossing occasionally, until they are golden and tender.
- 3 Push the potatoes to the edges of the pan and create a space in the center. Add the seafood chunks to this center spot.
- 4 Cook the seafood for about 5-6 minutes, tossing gently with the spices until it reaches your preferred doneness.
- 5 If using frozen peas, toss them in during the last 3 minutes of cooking.
- 6 Pour the beaten eggs over everything. Let sit undisturbed for 1 minute to set slightly, then gently fold the ingredients together for another 2-3 minutes until the egg is creamy and just barely set.
- 7 Remove from heat and serve immediately with a dollop of sour cream or hot sauce if desired.
Variations
- Shrimp Swap — Replace the white fish with 1 lb of peeled and deveined shrimp for a quicker cook time.
- Vegetarian Version — Omit the seafood and add 1 cup of crumbled firm tofu or extra sautéed mushrooms for a hearty plant-based meal.
Notes
If using fresh fish, pat it very dry before adding to the pan to ensure it sears rather than steams. If you're in a massive rush, use pre-cubed frozen potatoes; just pat them dry with a towel first.
Equipment that helps
- Cast Iron Skillet — The heavy bottom ensures even browning on the potatoes and consistent heat for the eggs.
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