Breakfast Hash with ‘Nduja & Kale
This tasty hash is perfect for a hearty weekend breakfast or brunch. The combination of potatoes, peppers and kale is spiced up with ’nduja, a spreadable Italian sausage that really packs a punch, so you only need a little to add a lovely smoky chilli kick (try it on Pizza Margherita). You can swap it with spicy chorizo or, of course, you can leave it out if you want a veggie hash – just add a good pinch of smoked paprika in with the garlic for flavour.
Place the potatoes in a saucepan and cover with boiling water. Add a good pinch of salt and bring to the boil, then simmer for 3 minutes. Add the sweet potato and simmer for a further 3 minutes. Drain well, leaving them in the colander to steam dry.
Blanch the kale in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Squeeze out any excess water and set aside.
Meanwhile, heat the oil in a large non-stick frying pan that has a lid over a medium heat. Add the onion and pepper and sauté for 4–6 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Add the butter and, once it is foaming, tip in the potatoes, season well with salt and pepper and stir to coat in the butter. Sauté over a medium-high heat for 8–10 minutes until they are crisp and golden.
Dot over pieces of the ’nduja and continue to sauté for another minute, pressing down with the back of a spoon to crisp everything up. Stir in the kale and check the seasoning. Make 4 wells in the vegetables and crack an egg into each. Cover and cook over a low-medium heat until the eggs are cooked to your liking.
Season the eggs with salt and pepper, and scatter over the parsley (if using) to serve.
- 2-3 large Yukon Gold or red potatoes, peeled and cut into small chunks
- 1 large sweet potato, peeled and cut into small chunks
- 140g curly kale, tough stems removed, chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, deseeded and cut into strips or chunks
- 1 garlic clove, minced
- 1 tbsp butter
- 50g ‘nduja
- 4 eggs
- a handful of flat-leaf parsley, chopped (optional)
- salt and freshly ground black pepper