Potato and Kale Hash
Potato and Kale Hash

Ingredients

Method

  • 2 potatoes, peeled and cut into chunks
  • 1⁄2 tsp dried chilli flakes
  • 1 tsp olive oil
  • 1 yellow capsicum, sliced
  • 1 red onion, cut into thin wedges
  • 125g cherry tomatoes, halved
  • 40g kale, shredded
  • 4 eggs
  • Salt and pepper
  • Preheat the oven to 220C. Toss the potato chunks in the chilli, oil, and salt and pepper on a baking tray, and roast for 20 mins. Remove from the oven, and mix in the capsicum, onion, and tomatoes with the potatoes. Roast for another 15 mins.
  • Pop the kale in a bowl with some salt, and massage until it softens. Toss this into the potato mixture, and make four wells for the eggs. Crack the eggs into the wells, and cook for another 5 minutes until just set. Serve with crusty bread.
1 hr
2 serving
This recipe pairs perfectly with the Wilhelm Walch 'Prendo' Pinot Noir 2018 from Alto Adige, Italy.

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