Instructions

1. 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.

   
   

2. 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.

   
   

3. 3

   Then add the onions to the potato tray and cook in the oven for a further 5 mins.

   
   

4. 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.

   
   

5. 5

   Remove the potatoes and onions from the oven, adding the kale mixture and stirring to combine.

   
   

6. 6

   Tip another 1tbsp oil into the frying pan and fry the eggs to your liking.

   
   

7. 7

   Serve the eggs on top of the hash.

   
   

Ingredients

• 800g red potatoes, skin on and cut into 1-2cm cubes
• 4 red onions, sliced into half moons
• 200g kale, chopped
• 4 eggs
• 50g flaked almonds
• 5 tbsp olive oil
• 1 tsp crushed chillies, or 2tsp if you love more heat

Serves 4

Total time required 40 mins

• Preparation time: 5 mins
• Cooking time: 35 mins