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Leek & kale hash with sage fried eggs

A serving of leek & kale hash with sage fried eggs

Leek & kale hash with sage fried eggs

Name: Leek & kale hash with sage fried eggs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 800g Maris Piper potatoes cut into large chunks; 4 tbsp olive oil; 25g butter; 2 leeks finely sliced; 75g kale thick stalks finely chopped, leaves torn; 1 sage sprig; 3 garlic cloves finely sliced; grated parmesan or vegetarian alternative, to serve (optional); 2 tbsp olive oil; 10 sage leaves; 4 eggs

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Make the most of leeks in this veggie hash with fried eggs. A topping of crispy sage leaves really adds to the flavour. Garnish with grated cheese, if you like

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g Maris Piper potatoes

cut into large chunks
4 tbsp olive oil
25g butter
2 leeks

finely sliced
75g kale

thick stalks finely chopped, leaves torn
1 sage sprig
3 garlic cloves

finely sliced
grated parmesan

or vegetarian alternative, to serve (optional)

For the eggs

2 tbsp olive oil
10 sage leaves
4 eggs

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Nutrition: Per serving

kcal431
fat26g
saturates7g
carbs32g
sugars3g
fibre5g
protein14g
salt0.4g

Method

step 1

Tip the potatoes into a large pan of cold salted water, then bring to the boil and cook for 6-8 mins until just tender. Drain well and leave to steam-dry for 10 mins.
step 2

Meanwhile, heat half the oil and all the butter in a large frying pan over a medium heat and fry the leeks, kale stalks and sage sprig for 10-12 mins until softened to the point of falling apart. Stir in the garlic and cook for 3 mins more before mixing in the kale leaves. Cook for another 5 mins until the leaves have reduced in volume and turned dark green. Scrape the mixture into a bowl and set aside.
step 3

Heat the remaining oil in the frying pan over a high heat and tip in the boiled potatoes, stirring to coat in the oil. Fry for 15-20 mins until golden and crispy. Return the leek mixture to the pan and stir to combine. Season to taste and divide the hash between plates.
step 4

Meanwhile, cook the eggs. Heat the oil in a separate pan over a medium-high heat and fry the sage leaves for 1-2 mins until darkened and crispy. Remove to a plate lined with a sheet of kitchen paper to drain. Return the pan to the heat and crack in the eggs. Fry, basting occasionally in the sage oil, until crispy at the edges, about 2-3 mins. Top each plate of hash with a crispy fried egg, and scatter over the fried sage leaves. Garnish with a little grated cheese, if you like, and season with black pepper to serve.

Recipe from Good Food magazine, January 2025

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A star rating of 4.3 out of 5.3 ratings

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