Potato Kale Hash

Kale & Potato Hash

Kale is a super brassica vegetable that contains high levels of sulphur compounds essential for liver detoxification of carcinogens. Green leafy vegetables like kale are a rich source of vitamin K, which is a key nutrient for helping the body regulate inflammation, and for healthy bones and blood clotting. Eggs provide plenty of protein along with vitamin B12 needed for nerve function, and choline required to make acetylcholine, a brain chemical vital for enhancing memory. Eggs are also a source of vitamin D, needed for strong bones and optimal immune function.

Serves: 1

GF, V

=R1=

Kale & Potato Hash

By: Lisa Guy

Home cooking with kale and eggs. Kale contains high levels of sulphur compounds essential for liver detoxification of carcinogens. Eggs provide plenty of protein along with vitamin B12 needed for nerve function, and choline required to make acetylcholine, a brain chemical vital for enhancing memory. Eggs are also a source of vitamin D, needed for strong bones and optimal immune function.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Olive oil
  • 1 medium potato, finely diced
  • 2 handfuls kale, thinly sliced
  • ¼ red capsicum, finely diced
  • 2 spring onions, sliced
  • Pinch sea salt & pepper
  • ¼ tsp ground sweet paprika
  • Squeeze lemon juice
  • 1 egg
  • Fresh herbs, to serve
  • Crumbled feta or grated parmesan, to serve

Method


  • Heat olive oil in frying pan over medium heat. Add potato and cook until tender.
  • Add kale, capsicum, onions, salt, pepper, paprika and lemon juice and gently toss. Cook until potato is cooked through and kale has wilted.
  • Make well in middle and crack an egg in.
  • Cover pan for around 4-5 mins until egg is cooked to taste.
  • Top with fresh herbs and crumbled feta or grated parmesan.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150322.962

Green Goddess Buddha Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t151149.941

Green Shakshuka

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150924.965

Green Falafels

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150608.931

Silver Beet & Ricotta Gnocchi with Pesto