Root veggie & curly kale hash with poached eggs

Sunday 3 January at 10:04am

I LOVE this dish – it’s great for using up leftovers, is super satisfying and gluten-free! Add any other left over veggies you have too!

Serves: 4

Ingredients

4 parsnips, peeled and cubed 4 carrots, peeled and cubed 2 white potatoes, peeled and cubed 200g pack curly kale 2 cloves garlic, peeled and crushed 1 small onion, peeled and diced 1 tsp cumin seeds 2 tsp garam masala 1 tbsp extra virgin olive oil 4 medium eggs

Method 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.

Drizzle the olive oil onto the bottom of a non-stick frying pan and heat up. Add the onions and garlic, and sauté for 5 minutes before adding 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 serve