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Warning: this recipe will change your life.
Ok, it probably won’t, but it might make dinner time more fun a couple of times a month. A version of this appeared in Olive magazine about four years ago and I have never looked back; it’s one of Will’s favourite winter suppers and I love it because it means we get to eat a meal covered in ketchup. Plus, a fried egg for dinner? YES PLEASE.
The Kale season runs from September to February and you can buy it in bags ready chopped and washed from the supermarket. I’ve tried cooking it a few different ways but this is my absolute favourite. You’ll notice that my egg in the photograph is particularly well-done, as I am a dutiful pregnant person I fried both sides to make sure there was no raw yolk. Usually I like either a gooey poached egg or a fried one with a soft yolk.
These mini-roasties are just divine, and in my opinion are the best way to eat potatoes. Plus they take about half the time to cook which is a big bonus.
- Half a bag of washed kale
- 3 medium potatoes, peeled and chopped into 1cm cubes
- 6 rashers of bacon
- 2 eggs
- Olive oil
- Salt and pepper
- Start by tossing the cubed potatoes in approximately half a tablespoon of olive oil, season them and put in a pre-heated oven at 180 degrees C for around 30 minutes, or until golden and crispy.
- Meanwhile chop the bacon into small pieces (I use a pair of scissors for ease) and heat in a large saucepan in a little more oil on a medium heat.
- When the bacon is cooked add the kale and stir well. Put a lid on the saucepan to steam the kale for around 5 minutes.
- Meanwhile, poach or fry your eggs.
- When the kale is cooked add the potato to the saucepan and stir well.
- Serve on a plate, topped with the egg. Add loads of ketchup and enjoy in front of the TV