200 g kale, washed
1 large sweet potato, cut into small chunks
1 tbsp oil
1 clove garlic, finely sliced
4 spring onions, sliced
1 red chilli, sliced
hot chilli sauce, to serve (optional)
- Drop the kale into a pan of boiling salted water for 3 minutes, then scoop out and rinse under cold water. Drain and chop roughly. Cook the sweet potato in the same pan until just tender, about 5-6 minutes, then drain well.
- Heat a little oil in a frying pan. Add the sweet potato, and cook until it crisps up a bit. Add the garlic, spring onions and chilli, cook for a couple of minutes, then add the kale and cook for a few minutes more, letting it take on all the other flavours. Meanwhile, fry the eggs.
- Spoon the hash onto plates and top each one with a fried egg. Serve with hot sauce, if you like.