Spicy Kale, Onion, Almond & Potato Hash with Fried Eggs

Ingredients

• 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

4 servings

Calories~588 kcal

Protein~18 g

Carbs~61 g

Fat~31 g

Fiber~11 g

Sugar~10 g

Total recipe

Calories~2,350 kcal

Protein~70 g

Carbs~245 g

Fat~125 g

Fiber~45 g

Sugar~40 g

Method

• Step 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.