This hearty hash is packed with potatoes, kale, plum tomatoes, and salty smoked bacon lardons. The eggs provide a great, healthy source of protein.
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Preheat the oven to 220?C, gas mark 7. Put the potatoes in a roasting tray. Remove the rosemary sprig, finely chop the leaves and stir into the potatoes. Cook for 25 minutes, stirring after 5 minutes. Meanwhile, put the kale in a bowl and add a pinch of sea salt. Rub the kale between your fingers for a few minutes until it releases some moisture, then set aside.
Turn the potatoes over, add the onion, tomatoes and bacon to the tray and cook for 15 minutes. Spread the kale out on another baking tray and cook everything for another 5 minutes. Stir the kale into the hash then make 4 egg-sized holes with a spoon and crack in the eggs; season. Bake for 4-5 minutes until the egg whites are set.
Typical values per serving when made using specific products in recipe
Energy | 1,603kJ/ 384kcals |
|---|---|
Fat | 20g |
Saturated Fat | 5.8g |
Carbohydrates | 32g |
Sugars | 8.4g |
Fibre | 6.5g |
Protein | 16g |
Salt | 1g |
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