A Delicious Weekend Brunch (or supper!)

Here’s a simple winter warmer for a weekend brunch… kale and potato hash with fried onions, smoked paprika and a poached egg, or two!

Ingredients (per person)

  • 2 large handfuls finely chopped kale (or any other leaves – eg shredded sprouts or cabbage)
  • 1 medium potato, cut into 2cm dice
  • Half a small onion, sliced
  • 1 clove garlic, crushed
  • Sea Salt
  • Olive oil
  • Knob of butter
  • Smoked paprika


  1. Pre-heat oven to 200c
  2. Toss the diced potatoes in olive oil in a roasting pan. Season well with sea salt and roast for 30 mins. You may want to shake the pan up a bit after 15 mins and move the potatoes around with a spatula – don’t worry if there are lots of crispy bits, they’ll just add to the flavour!
  3. On a medium heat, warm the olive oil and add the onions. Cook until they soften and start to caramelise.
  4. Add the garlic, butter and kale to the onions and mix well. Cook for 4-5 mins. Set aside until the potatoes are done.
  5. Once the potatoes are ready, mix them together with the kale and add a pinch or two of smoked paprika. Season with sea salt if needed and serve with poached egg.