Spicy Kale, Onion, Almond & Potato Hash with Fried Eggs
By OcadoLifeCaramelised onions, crisp roast potatoes and a toasted almond crunch make for a seriously satisfying hash.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 50 g of flaked almonds
- 800 g of red potatoes, skin on and cut into 1-2cm cubes
- 200 g of kale, chopped
- 4 eggs
- 1 tsp of crushed chillies, or 2tsp if you love more heat
- 4 red onions, sliced into half moons
- 5 tbsp of olive oil
Method
7 stepsStep 1
Preheat oven to 220°C/200°C fan/gas 7. Place the chopped potatoes into a large oven tray, drizzle with 2tbsp olive oil, season and put into the oven for 25 mins.
Step 2
While the potatoes are cooking, add the onions to a large non-stick frying pan with 1tbsp oil. Cook on a low heat for 20 mins, stirring often.
Step 3
Then add the onions to the potato tray and cook in the oven for a further 5 mins.
Step 4
During this time, add 1tbsp oil to the pan you cooked the onions in, along with the kale, almonds and chilli. Fry on a high heat for 3 mins, keeping it all moving.
Step 5
Remove the potatoes and onions from the oven, adding the kale mixture and stirring to combine.
Step 6
Tip another 1tbsp oil into the frying pan and fry the eggs to your liking.
Step 7
Serve the eggs on top of the hash.