Root veg & kale hash with poached eggs

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes

Serves: 4


200g cooked curly kale or shedded cabbage
800gā€“1kg cooked root vegetables such as parsnips, carrots, potatoes, sweet potatoes
1 tsp cumin seeds
2 tsp garam masala
1ā€“2 tbsp olive oil
4 essential Waitrose Free Range Eggs


1. Stir together the kale or cabbage, the cooked vegetables, the cumin seeds and the garam masala.

2. Heat the oil in a large, non-stick frying pan and add the vegetable mix, flattening everything down with a fork. Leave to cook for 10 minutes until golden, then break up the mixture and cook for a further 10 minutes until the base is crusty and the mixture is piping hot.

3. Meanwhile, poach the eggs in a pan of simmering water for 3ā€“4 minutes until cooked to your liking. Divide the hash between 4 plates and top each with a poached egg.