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+ servings

Kale and potato breakfast hash

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Servings: 2
Author: Becca Heyes


  • 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
  • Salt
  • 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.