I’m one of those people who always leaves the best part of any meal til last – and potatoes are usually the last thing I eat. Always the best thing on the plate! (unless maybe they’re served alongside some refried beans… then it’s a toss up between the two).
Potatoes have been my favourite vegetable (…am I allowed to think of them as a vegetable?) for years and years, and I love them in absolutely any form – especially on a breakfast! There’s nothing better than a crispy bit of potato dipped into a runny egg yolk.
To go with my old favourite vegetable, a new favourite – kale! Since I first tried it back in July, this superfood has quickly shot way up to my Top 10 vegetables list (which isn’t a real list, before you judge me). Kale is so easy to prepare – tear the leaves from the thick stalk, give it a quick chop, and sauté it up with plenty of garlic. It’s also got a lot more bite to it than other greens, so it’s a lot more satisfying (sorry, other greens).
I put my favourite veggies to good use in this simple but delicious breakfast hash!
Since I’ve become self-employed, it’s sometimes been hard to tell the weekdays apart from the weekends. I’m sure all you other freelancers out there understand – there’s always something to be done, and it’s far too tempting to work through the weekend. Luckily I love what I do, so I actually enjoy working all weekend – but I figure I deserve to have a bit of a life (no?), so I do try to make sure that the weekend is more relaxed and set apart from the usual work days.
Often this just means that on the weekend, I’ll put the telly on while I work, which is a totally rubbish way to make the weekend special. A much more exciting way is to have a bit of a lie in, then get up with just enough time left to make a special breakfast (I think 11am is the sweet spot – much later than that, and it becomes lunch). Weekdays involve cereal and toast; weekends involve eggs, potatoes, vegetables – basically anything that takes more than 3 minutes.
- 2 tbsp oil divided
- 400 g potatoes cut into 1cm dice
- 1 red onion halved then sliced
- 1 tsp smoked paprika
- Big bunch of curly kale chopped
- 3 cloves garlic minced
- Black pepper
- 2 eggs
Heat 1tbsp of oil in a large frying pan (use one that has a lid if possible). Add the potatoes, onion and paprika, and cook over a medium-high heat (uncovered) for 5-10 minutes, stirring occasionally, until the potatoes are quite crispy. Then, cover the pan with a lid or large plate, and turn the heat down a little. Continue to cook for a few more minutes until the potatoes are soft all the way through.
Add the kale and garlic, and cook uncovered for a few more minutes, until the kale has wilted.
Meanwhile, heat the remaining 1tbsp of oil in a separate pan (non-stick is best), and crack in the eggs. Fry until cooked to your liking.
Season the potato hash to taste, and serve topped with the fried eggs.
Love special breakfasts? Try my breakfast tostadas: