Potato hash with tomatoes, pepper and kale

Name: Potato hash with tomatoes, pepper and kale
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European
Ingredients: 2 large potatoes, unpeeled, cut into bite-sized chunks; ½ tsp dried chilli flakes; 1 tsp olive oil; 1 large yellow pepper, deseeded and thickly sliced; 1 red onion, cut into thin wedges; 125g/4½oz cherry tomatoes, halved; 40g/1½oz curly kale, thinly sliced; 4 large free-range eggs; sea salt and freshly ground black pepper

5 steps

Prep:30minCook:1h

Updated at: Thu, 17 Aug 2023 05:15:03 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories443.2 kcal (22%)

Total Fat12.5 g (18%)

Carbs63 g (24%)

Sugars6.2 g (7%)

Protein21 g (42%)

Sodium493.3 mg (25%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2potatoes

large, unpeeled, cut into bite-sized chunks

½ tspdried chilli flakes

1 tspolive oil

1yellow pepper

large, deseeded and thickly sliced

1red onion

cut into thin wedges

125gcherry tomatoes

40gcurly kale

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 220C/200C Fan/Gas 7.

Step 2

Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.

Baking sheet

Step 3

Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes.

Step 4

Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.

Bowl

Step 5

Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.