Crispy fried potatoes with eggs, sausagemeat and kale make for a satisfying brunch that'll keep you going all day. Who can resist a runny yolk?
Nutrition and extra info
Nutrition: per serving
- kcal709
- fat47g
- saturates14g
- carbs40g
- sugars7g
- fibre6g
- protein28g
- salt1.8g
Ingredients
- 250g white potatoes, cut into chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, finely sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 Cumberland sausages (about 250g), meat squeezed out of the skins
- 100g kale, thick stalks removed
Kale
kay-elA member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 tbsp sage, finely chopped
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp brown sauce (optional)
Method
Put the potatoes in a pan of cold water with a little salt. Bring to the boil, cook for 3-4 mins until nearly tender, then drain and set aside.
Meanwhile, heat 1/2 tbsp oil in a large, non-stick frying pan. Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the heat up to medium and brown everything for 5-6 mins. Scatter the kale over and wilt for 2 mins, then stir in the sage.
Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking. Divide the hash between two bowls and top with a fried egg.
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