Recipe of the week: Curried potato, kale and onion hash with poached eggs
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A perfect dish for using up veggies from the fridge, by Jane Cook (Instagram @hungrycityhippy). This is a go-to brunch. Cheap and easy to make, it packs a flavour punch and makes the most of simple ingredients.
Ingredients
1 large white onion
2 large handfuls of kale
2 tbsp olive oil
400g floury potatoes, cubed but not peeled
2 tsp mild curry powder
1 tsp ground cumin
½ tsp turmeric
Sea salt and black pepper to taste
Method
Preheat oven to 200C (fan).
Add the potato, onion, olive oil, curry powder, turmeric and cumin to a roasting tray, and mix to combine so that the vegetables are evenly coated with oil and seasoning.
Roast the potatoes for 15 minutes, then remove, stir, and add the kale with another drizzle of olive oil if needed.
Return to the oven for 10 more minutes.
When the potatoes are almost ready, poach your eggs in a pan of boiling water.
Plate up the potato hash and serve with the poached eggs, topped with a pinch of salt and pepper.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk