Save to your scrapbook
Parsnip, carrot & kale hash with poached eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Hash is a great way to use up leftover root vegetables, roasties, mash and greens, or try grating in courgettes or beetroot.
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.
Typical values per serving:
Energy |
1380.72kJ 330kcals |
---|---|
Fat | 10.4g |
Saturated Fat | 2.4g |
Carbohydrate | 46.1g |
Sugars | 21.2g |
Salt | 0.9g |
13.1g protein, 11g fibre
We recommend a refreshing soft drink to accompany this dish. Browse our soft drinks aisle. (opens in a new window).
Average user rating