3 small red skinned potatoes (a little bigger than golf ball size)
3 small golden potatoes (a little bigger than golf ball size)
3 small purple potatoes (a little bigger than golf ball size)
3 tablespoons unsalted butter
3 tablespoons olive oil, plus extra for eggs
1 teaspoon kosher salt
1/2 teaspoons fresh ground pepper
1 tablespoon fresh thyme leaves
6 ounces pancetta, diced
1 1/2 cups packed chopped kale
1 clove minced garlic
4 large eggs
Preparation
1. Dice all potatoes into little cubes.
2. Melt butter and oil in a large sauté pan over medium heat. Add in potatoes and sprinkle with the salt, pepper, and thyme. Cook over medium heat until the outsides of the potatoes are crisp but the inside is soft.
3. Remove potatoes to a plate, and add pancetta to the hot skillet. Crisp up pancetta and add in kale and garlic. Cook for about 3 minutes until the kale is wilted and the garlic is fragrant. Add potatoes back into the pan, stir to mix, and keep warm on low while you cook your eggs.
4. In another skillet over medium heat add a drizzle of oil and cook eggs sunny-side up. Slide cooked eggs onto the hash and serve!
2. Add the potatoes, pepper and garlic and sauté for 10 minutes turning occasionally. Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
3. Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
4. Add a little extra oil to frying pan if necessary. When hot, add the potato and eggs mixture.
5. Cook over a low heat for 10-15 minutes or until the mixture is almost set.
6. Using a large dinner plate carefully turn the omelet over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.
