zoom Bacon, egg and kale oven hash
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Bacon, egg and kale oven hash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Bacon, egg and kale oven hash

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    500g pack Parmentier potatoes
    250g pack essential chopped kale
    1 medium essential onion, sliced
    500g essential plum tomatoes, thickly sliced
    100g smoked bacon lardons
    4 eggs 

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Put the potatoes in a roasting tray. Remove the rosemary sprig, finely chop the leaves and stir into the potatoes. Cook for 25 minutes, stirring after 5 minutes. Meanwhile, put the kale in a bowl and add a pinch of sea salt. Rub the kale between your fingers for a few minutes until it releases some moisture, then set aside.

    2. Turn the potatoes over, add the onion, tomatoes and bacon to the tray and cook for 15 minutes. Spread the kale out on another baking tray and cook everything for another 5 minutes. Stir the kale into the hash then make 4 egg-sized holes with a spoon and crack in the eggs; season. Bake for 4-5 minutes until the egg whites are set. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary