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Root veg & kale hash with poached eggs
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200g cooked curly kale or shedded cabbage
800g–1kg cooked root vegetables such as parsnips, carrots, potatoes, sweet potatoes
1 tsp cumin seeds
2 tsp garam masala
1–2 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 3–4 minutes until cooked to your liking. Divide the hash between 4 plates and top each with a poached egg.
If you are using raw greens, cook them in
boiling water first for 3–4 minutes until tender.
Typical values per serving:
2 of your 5 a day / low in saturated fat
This recipe was first published in July 2017.