Hash is a great way to use up leftover root vegetables, roasties, mash and greens, or try grating in courgettes or beetroot.
Parsnip, carrot & kale hash with poached eggs
4 parsnips, peeled and cubed
4 carrots, peeled and cubed
2 white potatoes, peeled and cubed
200g pack curly kale
1 tsp cumin seeds
2 tsp garam masala
Olive oil spray
4 essential Waitrose Free Range Eggs
HP Sauce or ketchup, to serve
1. Cook the parsnips, carrots and potatoes in a large pan of boiling water for 15 minutes. Add the kale and cook for a further 3–4 minutes until all the vegetables are tender. Drain very well then stir in the cumin seeds and garam masala.
2. Spray a large, non-stick frying pan with oil and, once hot, add the vegetables, flattening them down with a fork. Leave to cook for 10 minutes until golden, then break up the mixture.
3. Meanwhile, poach the eggs in a pan of simmering water for 3–4 minutes until cooked to your liking. Divide the hash between 4 plates and top each with a poached egg and a squirt of sauce.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Typical values per serving:
13.1g protein, 11g fibre
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