Parsnip, carrot & kale hash with poached eggs

Name: Parsnip, carrot & kale hash with poached eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 parsnips, peeled and cubed; 4 carrots, peeled and cubed; 2 white potatoes, peeled and cubed; 200 g 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

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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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.