Parsnip, carrot & kale hash with poached eggs

Hash is a great way to use up leftover root vegetables, roasties, mash and greens, or try grating in courgettes or beetroot.


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 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1380.72kJ
Fat 10.4g
Saturated Fat 2.4g
Carbohydrate 46.1g
Sugars 21.2g
Salt 0.9g

13.1g protein, 11g fibre

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