Recipe: Parsnip, Carrot & Kale Hash with Poached Eggs

Posted on Oct 14 2015 - 11:00am by Samantha Clark
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Parsnip, Carrot & Kale Hash with Poached EggsIn keeping with our new recipe format. Here is latest recipe which includes kale. As highlighted last week, kale is packed full of healthy goodness and is an extremely versatile vegetable, you can include it in almost everything. This recipe is also another toe-warmer!

Ingredients:

4 parsnips, peeled and cubed 4 carrots, peeled and cubed
2 white potatoes, peeled and cubed
200g pack 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:

  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

Nutrition 330kcals/13.1g protein/46.1g carbohydrate/21.2g sugars/10.4g fat/2.4g saturated fat/11g fibre/0.9g salt per serving

This recipe was provided by the Waitrose team. If you like this, you should check out their plethora of recipes over on their site: www.waitrose.com/recipes

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