Ham & kale hash
Serves 4 Ready in about 1 hour
4 large eggs
Finely chopped fresh flat-leaf parsley, to serve
600g potatoes, scrubbed and diced
Low-calorie cooking spray
1 large onion, finely chopped
2 red romano peppers, deseeded and diced
2 garlic cloves, finely chopped
1 tsp chopped fresh rosemary leaves
150g kale, woody stalks removed and leaves shredded
200g can lean ham, roughly diced
1 tbsp cider vinegar
1 tsp mustard powder mixed with 1 tsp water
1 Boil the potatoes for 10 minutes, then drain well and season. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Spoon in the potatoes in a single layer and cook for 810 minutes, or until lightly browned and crisp all over, stirring occasionally.
2 Remove the potatoes from the pan and set aside. Reduce the heat to medium-low. Add the onion, peppers, garlic and rosemary, and cook for 4 minutes. Stir in the kale and cook for a further 4 minutes.
3 Return the potatoes to the pan, then aad the ham and increase the heat to medium-high. Add the vinegar and mustard mixture, toss to coat and keep warm over a low heat.
4 Spray another large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the eggs until cooked to your liking. Divide the hash between 4 plates. Top with the eggs, parsley and a twist of black pepper to serve.
Syns per serving: FREE
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