Crispy Potato, Leek, and Kale Hash with Sage Fried Eggs

Name: Crispy Potato, Leek, and Kale Hash with Sage Fried Eggs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 800 g Maris Piper potatoes, cut into large chunks; 4 eggs; 2 leeks, finely sliced; 75 g kale, thick stalks finely chopped and leaves torn; 4 tbsp olive oil; 25 g unsalted butter; 3 garlic cloves, finely sliced; 10 sage leaves; 1 sage sprig; 1 tbsp grated parmesan or vegetarian alternative

A vibrant and hearty vegetarian hash featuring golden, crispy potatoes tossed with tender leeks and earthy kale. Topped with eggs fried in aromatic sage oil, it's the ultimate comfort food for breakfast or brunch.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

Maris Piper potatoes, cut into large chunks
800 g
eggs
4
leeks, finely sliced
2
kale, thick stalks finely chopped and leaves torn
75 g
olive oil
4 tbsp
unsalted butter
25 g
garlic cloves, finely sliced
3
sage leaves
10
sage sprig
1
grated parmesan or vegetarian alternative
1 tbsp

Step-by-Step Instructions

Prepare the potatoes: Place the potato chunks in a large pot of cold salted water. Bring to a boil and simmer for 6–8 minutes until just tender. Drain thoroughly and let them steam-dry for about 10 minutes; this step is crucial for achieving a crispy texture.

Sauté the aromatics: Heat 2 tablespoons of olive oil and all the butter in a large frying pan over medium heat. Add the sliced leeks, chopped kale stalks, and the whole sage sprig. Fry for 10–12 minutes, stirring occasionally, until the vegetables are softened and starting to fall apart.

Cook the greens: Stir the sliced garlic into the pan and cook for 3 minutes. Add the kale leaves and continue cooking for another 5 minutes until the leaves have wilted, reduced in volume, and turned a deep green. Transfer the entire mixture to a bowl and set aside.

Crisp the potatoes: Wipe out the frying pan and heat the remaining 2 tablespoons of olive oil over high heat. Add the parboiled potatoes, stirring to coat them evenly in the oil. Fry for 15–20 minutes, turning occasionally, until golden brown and crispy.