make | winter vegetable hash

Good evening all.  This week, we got really cold!  We've only just turned on the heating this weekend, so during the week it was freezing at home!  Emily has been known to sit next the fire with a book and refuse to move.  Thank goodness for central heating! Now we can type without our fingers seizing up.  And Emily's iPad actually works again.  (She's convinced it doesn't like the cold either - it's screen froze twice last week!).

Rather than creating something new this week, we tried a recipe that came off one of those cards you can pick up at the supermarket.  This one was a Waitrose recipe card, for 'Parnsip, carrot and kale hash, with poached eggs'.  It was really yummy, so we decided to share it with you all! It also counts as two of your five a day.  If you find it a struggle to eat eggs (like Emily - she never fancies them in the morning, preferring a sweet breakfast), then this is a great way to get one in this week.  They're super good for you - our Guyanese Grandma always tells us about the levels of vitamin B12 which is relatively difficult to get from elsewhere.  They're also a really good source of protein.  They've done loads of tests and now know the cholesterol in eggs doesn't adversely affect our own cholesterol, so they're safe to eat (in moderation, like anything), even if you've got cholesterol problems.  But overall, they're quite a superfood on the quiet.

Hash is a really good and easy way of using up whatever leftover root vegetables you've got hanging around in your fridge.  You could even use leftover roast potatoes and greens from your Sunday roast.  Even better, grate in some fresh beetroot, or courgettes.  (We love both of those!).

We hope you enjoy this quick and easy recipe as much as we did.  Thank you Waitrose!!

Enjoy today!!
- rosinaviolets    x

Winter Vegetable Hash

Serves 4

4 parsnips, peeled and cubed
4 carrots, peeled and cubed
2 potatoes, peeled and cubed
200g curly kale
1 tsp cumin seeds
2 tsp garam masala
olive oil spray
4 eggs

• Put the cubes of parsnip, carrot and potato in a big pan of boiling water and cook for 15 minutes.  

• Add the kale and cook for another 3 minutes.  All the vegetables should be done.  

• Drain very well.  

• Stir in the cumin seeds and garam masala.  

• Spray a big pan with olive oil and, once hot, add your vegetables.  You can flatten them down a little bit with a fork.  Leave to cook for about 10 minutes, and then break up the mixture.  

• In the meantime, you can poach your eggs in a pan of simmering water for 4 minutes, until they're cooked how you like the.  
• To poach your eggs, you can do two at a time in a pan that will hold about 1 - 1.5l water.  
• Get the water hot, so there are fine bubbles coming from the bottom of the pan.  
• Crack your egg into a bowl, and then gently slide it down the side of the pan into the water.  Do the same for the other egg a couple of seconds later.  
• Then start the timer.  3 minutes will give you a runny centre, 4 minutes will give a slightly set centre.  You can go to 4 1/2 minutes if you like your eggs more or less done all the way through. 
• Use a slotted spoon to take the eggs out of the water.  You can then cook the next two eggs.

• Divide the hash between four big bowls and top with the poached egg.  Serve with ketchup or HP sauce.