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    Root veg & kale hash with poached eggs

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    Root veg & kale hash with poached eggs

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 4


    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.

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    Cook’s tip

    If you are using raw greens, cook them in
    boiling water first for 3–4 minutes until tender.


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