Leek & kale hash with sage fried eggs

• Maris Piper potatoes↗800g g

  cut into large chunks

• olive oil↗4 tbsp tbsp
• butter↗25g g
• leeks↗2

  finely sliced

• kale↗75g g

  thick stalks finely chopped, leaves torn

• sage sprig↗1
• garlic cloves↗3

  finely sliced

• grated parmesan

  or vegetarian alternative, to serve (optional)

• olive oil↗2 tbsp tbsp
• sage leaves↗10
• eggs↗4

Step-by-step instructions

1. 1

   Tip the potatoes into a large pan of cold salted water, then bring to the boil and cook for 6-8 mins until just tender. Drain well and leave to steam-dry for 10 mins.

2. 2

   Meanwhile, heat half the oil and all the butter in a large frying pan over a medium heat and fry the leeks, kale stalks and sage sprig for 10-12 mins until softened to the point of falling apart. Stir in the garlic and cook for 3 mins more before mixing in the kale leaves. Cook for another 5 mins until the leaves have reduced in volume and turned dark green. Scrape the mixture into a bowl and set aside.

3. 3

   Heat the remaining oil in the frying pan over a high heat and tip in the boiled potatoes, stirring to coat in the oil. Fry for 15-20 mins until golden and crispy. Return the leek mixture to the pan and stir to combine. Season to taste and divide the hash between plates.

4. 4

   Meanwhile, cook the eggs. Heat the oil in a separate pan over a medium-high heat and fry the sage leaves for 1-2 mins until darkened and crispy. Remove to a plate lined with a sheet of kitchen paper to drain. Return the pan to the heat and crack in the eggs. Fry, basting occasionally in the sage oil, until crispy at the edges, about 2-3 mins. Top each plate of hash with a crispy fried egg, and scatter over the fried sage leaves. Garnish with a little grated cheese, if you like, and season with black pepper to serve.