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    Parsnip, carrot & kale hash with poached eggs

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    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.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

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