Bacon, egg and kale oven hash
Prep
10 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just an hour and everything cooks in one pan. I layer crispy bacon, tender potatoes, and fresh kale with tomatoes, then bake it all together before nestling in some eggs at the end. Kale is packed with nutrients and antioxidants, so you get something wholesome without any fuss. The beauty of this hash is that it's incredibly forgiving and works with whatever vegetables you have on hand. Come hungry, because this dish is seriously satisfying.
Ella x
Ingredients
- 500 gramsparmentier potatoes
- 250 gramspark essential chopped kale
- 1medium onion(sliced)
- 500 gramsessential plum tomatoes(thickly sliced)
- 100 gramssmoked bacon lardons
- 4eggs
Detail level
Instructions
- 1
Preheat the oven to 220?C, gas mark 7. Put the potatoes in a roasting tray. Remove the rosemary sprig, finely chop the leaves and stir into the potatoes. Cook for 25 minutes, stirring after 5 minutes. Meanwhile, put the kale in a bowl and add a pinch of sea salt. Rub the kale between your fingers for a few minutes until it releases some moisture, then set aside.
- 2
Turn the potatoes over, add the onion, tomatoes and bacon to the tray and cook for 15 minutes. Spread the kale out on another baking tray and cook everything for another 5 minutes. Stir the kale into the hash then make 4 egg-sized holes with a spoon and crack in the eggs; season. Bake for 4-5 minutes until the egg whites are set.
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