Waitrose and Partners
Parsnip, carrot & kale hash with poached eggs

Parsnip, carrot & kale hash with poached eggs

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 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


  1. 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.

  2. 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.

  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 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).


Typical values per serving when made using specific products in recipe


1,380.72kJ/ 330kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating