Potato Hash With Tomatoes, Pepper And Kale

2 large potatoes, unpeeled, cut into bite-sized chunks

½ tsp dried chilli flakes

1 tsp olive oil

1 large yellow pepper, deseeded and thickly sliced

1 red onion, cut into thin wedges

125g/4½oz cherry tomatoes, halved

40g/1½oz curly kale, thinly sliced

4 large free-range eggs

Sea salt and freshly ground black pepper

Preheat the oven to 220C/200C Fan/Gas 7.
Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.
Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes.
Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.
Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥔Hash

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m