Kale and mushroom hash

Healthy, easy, filling, and warming - this is a great weeknight supper for January. I really like it for brunch at the weekend too, either made from scratch, or I deliberately make enough for leftovers when I'm cooking it in the evening.

Kale seems to have aquired a "trendy" reputation, but it's a great, inexpensive vegetable, packed with nutrients and in season at this time of year. But you could use spinach or chard if you prefer. A runny-yolked egg finishes the dish off perfectly.

Serves 2

Ingredients

4 medium potatoes, scrubbed but with skins left on
200g curly kale, washed and chopped
1 tbsp vegetable oil
1 onion, chopped
250g button mushrooms, washed and halved
1/2 teaspoon smoked hot paprika, or to taste (use normal paprika if you can't get smoked)
2 eggs (free range if possible)

Method

Cut the potatoes into large dice, and add to a saucepan of water with a steamer fitted on top. Put the kale in the steamer and cover with a lid. (If you don't have a a steamer, you can boil the kale separately for a couple of minutes, then drain). Cookr until the potatoes are just on the firm side of cooked. Drain and leave to steam dry for a minute, while you heat the oil in a large pan.

Fry the potatoes, mushrooms and the onion in the oil over a medium heat for about 10 minutes or until starting to brown. Add the paprika, kale, and seasoning, and cook for a couple of minutes more while you poach the eggs. Taste and adjust the seasoning if necessary. Serve the hash with the poached egg on top.