Kale, Pancetta and Vine Tomato Hash

IMG_1225You wake up on a Sunday morning and you want to eat something delicious but you also want your coffee ASAP. (Prime example of #FIRSTWORLDPROBLEMS!!!!) But I am here to save you, this easy-peasy brunch dish can be whipped up in less than 20 minutes.

The great thing about a “hash” is you can change it up anyway you want, add some baby potatoes, grated sweet potato, spinach or replace the pancetta with bacon or chorizo to name a few.

I’ve made this dish many times with sweet potato and chorizo and it’s ridiculous yummy. I posted that recipe on Boxrox, you can find the recipe right here. That recipe is a little bit time consuming so I figured I’d try a quicker version using kale and it worked out perfectly.

Ingredients:

  • Roughly 100g (2 good handfuls) kale washed and chopped
  • 65g pancetta cubes
  • 10 Piccolo Cherry Tomatoes halved
  • 2 medium organic eggs
  • small bunch fresh coriander chopped
  • salt and black pepper

Method

  1. In a non-stick pan over a medium heat cook the pancetta, this is quite a fatty meat so no oil is required. When it nice and crispy, transfer to a small bowl.
  2. In the same pan add the kale, you can include a small bit of coconut oil here if needed (no more than a tsp) and fry for a couple of minutes, now add the tomatoes, pancetta, half of the coriander and some seasoning- cook for a about 2 minutes.
  3. Take the pan off the heat and break in two eggs and place under the grill until the eggs are cooked to your liking.
  4. Sprinkle on the rest of the coriander and some black pepper and serve immediately.

Hope you enjoy xx

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