Curried Potato, Kale and Onion Hash with Poached Eggs

Jane Cook
20 - 30 mins

A perfect dish for using up veggies from the fridge!
This is a go-to brunch dish in our house. Cheap and easy to make, it packs a flavour punch and makes the most of simple ingredients we always have in the house.
This recipe is brought to you by Jane Cook (Instagram @hungrycityhippy)

1 large white onion
2 large handfuls of kale
2 tbsp olive oil
400g floury potatoes, cubed but not peeled
2 tsp mild curry powder
1 tsp ground cumin
½ tsp turmeric
Sea salt and black pepper to taste
Preheat oven to 200°c (fan).
Add the potato, onion, olive oil, curry powder, turmeric and cumin to a roasting tray, and mix to combine so that the vegetables are evenly coated with oil and seasoning.
Roast the potatoes for 15 minutes, then remove, stir, and add the kale with another drizzle of olive oil if needed.
Return to the oven for 10 more minutes.
When the potatoes are almost ready, poach your eggs in a pan of boiling, salted water.
Plate up the potato hash and serve with the poached eggs, topped with a pinch of salt and pepper.