Serves 4Ready in about 40 minutes
Syns per serving FREE
Ingredients
800g potatoes, peeled and cut into chunks
Low-calorie cooking spray
2 leeks, finely sliced
200g lean ham, chopped
Salt and freshly ground black pepper
1 tbsp dried parsley
5 large eggs, 1 beaten
200g kale, chopped
2 x 415g cans baked beans
Method
1. Preheat your oven to 200c. Boil the potatoes for 5 minutes, or until just tender, then drain well and leave to steam-dry.
2. Meanwhile, spray an ovenproof pan with low-calorie cooking spray and place over a medium heat. Add the leeks and a splash of water and fry for 5-6 minutes, or until soft. Add the boiled potatoes and the ham and fry to crisp up a little.
3. Season, then stir in the parsley and the beaten egg with a fork, roughly breaking up some of the potatoes as you stir. Flatten down the mixture, spray the top with a little more low-calorie cooking spray and bake for 15-20 minutes, or until browned.
4. When the hash is nearly ready, put 200ml water in a frying pan with a lid and place over a medium heat. When it starts to steam, crack in the remaining eggs and cover. Cook for 2-4 minutes, or until set to your liking. Meanwhile, boil the kale for 5-6 minutes and heat the beans.
5. Divide the hash between 4 plates, add the baked beans and an egg topped with a twist of black pepper, and serve with some kale.
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