Smoked Kahawai Mish Mash

9:00 am on 12 April 2020

We serve a similar version to this at ‘The Fed Deli’. Its hands down my favourite breakfast. I love the name ‘Mish Mash’, it’s a Jewish term for basically a type of potato-based hash where there are no rules when it comes to what you throw in with the potato.

It may appear that there is a lot of fresh herbs in this mish mash recipe, but trust me it’s the combination of these that lightens up the dish with so much freshness.

Re: accompaniments, this dish begs for poached eggs and plenty of lemon halves for squeezing.


  • 1/3 cup canola oil
  • 3 cup onion – small dice
  • 1 kg cooked potato – rough chopped 
  • 500 gm smoked kahawai – shredded
  • ¼ cup fresh tarragon – rough chopped
  • ½ cup fresh dill – rough chopped
  • ½ cup fresh parsley – rough chopped
  • ½ cup fresh basil – rough chopped
  • 2 lemons – zest and juice  
  • Flaky sea salt and fresh black pepper


Place a large skillet on medium-low heat. Once hot, add the oil along with the diced onion. Cook for ten or fifteen minutes stirring occasionally until caramelised and golden.

Add the rough chopped cooked potato along with the shredded smoked kahawai. Mix through and don’t touch for at least five or six minutes as you want to get the chopped potato etc crisp on the bottom before using a metal spatula to flip the mish mash to repeat on the other side. 

To finish, add the fresh chopped herbs, mix through then do the same with the lemon zest and the juice. Season with flakey sea salt and fresh black pepper.

Keep warm.

To serve

  • Smoked Kahawai Mish Mash
  • Poached Eggs
  • Lemon Halves

Divvy up the mish mash on warm plates, add one or two poached eggs and half lemon for squeezing.

You're going to love this… eat now.


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What's in Season - December




  • Angelica
  • Basil
  • Chives
  • Borage
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
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  • Savory
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