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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.
We recommend a refreshing soft drink to accompany this dish. Browse our soft drinks aisle. (opens in a new window).
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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