Parsnip hash with ham and eggs

Seasonal parsnips are the heroes of this flavour-packed dish, but it would also taste lovely with chopped swede or carrots thrown into the veg mix. Ready in just half an hour, this recipe makes a brilliant quick supper or tasty December brunch. Serve topped with fried or poached eggs.

Ingredients

Serves: 4

Ready in: 30 mins

• 500g pack Co-op British Parsnips, diced
• 400g white potatoes, diced
• 2 tbsp olive oil, plus extra for frying
• 1 onion, finely sliced
• 2 cloves garlic, finely chopped
• ½ tsp dried thyme
• 50g Co-op British Sliced Curly Kale, chopped
• 120g pack Co-op Irresistible Thick Cut Honey Roast Ham, chopped
• 4 eggs
• Chilli flakes, to serve
• Dijon mustard, to serve

Method

1. Put the diced parsnips and potatoes in a pan of boiling water and simmer for 6-7 mins until just tender. Drain and allow to steam dry in the colander for a couple of mins.
2. Heat the oil in a frying pan, then add the onions and cook over a medium heat for about 5 mins until softened and just starting to colour. Add the garlic and dried thyme and fry for 1 min more.
3.  Add the cooked root veg to the frying pan along with the kale and fry for 15 mins, stirring occasionally, until caramelised in places. Stir in the ham and fry for a further 5 mins.
4.  Heat a little more oil in a separate frying pan and fry the eggs until done to your liking (you can poach the eggs, if you prefer).
5.  Season the hash and divide between 4 plates. Top with a fried egg and a sprinkle of chilli flakes, and serve with a little mustard on the side.