Potato, pepper and kale hash
Crisp-edged potato, pepper and onion with smoked paprika and cumin, wilted kale stirred through and sliced avocado on top. Cheap and filling for any meal of the day.
- Time
- 30 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Cut the potatoes into 1.5 cm cubes, skin on. Slice the onion and the pepper.
- Warm the oil in a large frying pan over a medium-high heat. Add the potatoes with a good pinch of salt and spread them in a single layer.
- Cook for 12 to 15 minutes, turning every 3 or 4 minutes rather than stirring constantly, until golden on most sides and a knife slides in easily.
- Add the onion and pepper and cook for 5 minutes, until soft and starting to brown.
- Stir in the smoked paprika and cumin, then the kale with its tough stalks pulled out, and 2 tablespoons of water. Cook for 2 to 3 minutes, until the kale is dark green and wilted.
- Taste for salt and serve with the avocado in slices on top.
Tip Turn the potatoes every few minutes rather than stirring constantly, as that is what builds the crust. Add a bit more oil if they stick.
Per portion
| Energy | 479 kcal |
| Protein | 9 g |
| Carbohydrate | 46 g |
| of which sugars | 11 g |
| Fat | 27 g |
| of which saturates | 5 g |
| Fibre | 12 g |
| Salt | 0.1 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- red pepper1
- onion1
- kale100 g
- avocado1
- smoked paprika1 tsp
- cumin1 tsp
- olive oil2 tbsp
