Potato hash with tomatoes, pepper and kale
This easy one-pan supper has crispy potatoes and kale, juicy tomatoes and peppers, and set eggs with perfectly runny yolks.
Each serving provides 480 kcal, 25g protein, 56g carbohydrates (of which 10.5g sugars), 15g fat (of which 4g saturates), 9.5g fibre and 1.1g salt.
Ingredients
- 2 large potatoes, unpeeled, cut into bite-sized chunks
- ½ tsp dried chilli flakes
- 1 tsp olive oil
- 1 large yellow pepper, deseeded and thickly sliced
- 1 red onion, cut into thin wedges
- 125²µ/4½´Ç³ú cherry tomatoes, halved
- 40²µ/1½´Ç³ú curly kale, thinly sliced
- 4 large free-range eggs
- sea salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.
Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes.
Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.
Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.
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