Recipe: Parsnip, Carrot & Kale Hash with Poached Eggs

Posted on Apr 15 2020 - 9:00am by Samantha Clark

At a time where we need to avoid going to the supermarket and make the most of the ingredients we have at home, this hash recipe is a great one to have in your back pocket. You could substitute any of the ingredients for other vegetables you do have, whether fresh or frozen.

Parsnip, Carrot & Kale Hash with Poached Eggs

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 to a hash 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 other recipes over on their site: www.waitrose.com/recipes

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