Parsnip, carrot & kale hash with poached eggs
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something wholesome but quick. I love how the warm spices bring everything together, transforming humble root veg into something really special. The kale adds a wonderful peppery note and is packed with vitamins, so you know you're doing something good for yourself. What I really appreciate is how fast it comes together, just forty minutes from start to finish, and it's genuinely budget friendly since most of these ingredients are pantry staples. Top it all with a perfectly poached egg and you've got a meal that feels fancy but couldn't be simpler.
Ella x
Ingredients
- 4parsnips(peeled and cubed)
- 4carrots(peeled and cubed)
- 2white potatoes(peeled and cubed)
- 200 gramscurly kale
- 1 tspcumin seeds
- 2 tspgaram masala
- 1olive oil spray
- 4free range eggs
- 1hp sauce(or ketchup, to serve)
Detail level
Instructions
- 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.
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