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Ingredients
4 parsnips, peeled and cubed
4 carrots, peeled and cubed
2 white potatoes, peeled and cubed
200g 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
Method
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.
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.
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.
Cook’s tip
We recommend a refreshing soft drink to accompany this dish. Browse our soft drinks aisle. (opens in a new window).
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,380.72kJ/ 330kcals
Fat
10.4g
Saturated Fat
2.4g
Carbohydrates
46.1g
Sugars
21.2g
Fibre
11g
Protein
13.1g
Salt
0.9g
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