Jersey Royal and kale hash
- 500g Jersey Royals, chopped
- 1 tbsp rapeseed oil
- 1 red onion, sliced
- 2 mixed coloured peppers, diced
- 100g kale, woody stems removed
- 225g cherry tomatoes
Bring a pan of water to the boil and cook the potatoes for 4-6 mins, until tender. Drain well.
Heat the oil in a large frying pan and cook the onion for 2 mins.
Add the drained potatoes and the diced peppers, then cook for 8-10 mins, stirring regularly, until tender and well coloured.
Add the kale and cherry tomatoes and season with black pepper. Cook for 5 mins, or until the kale softens and the cherry tomatoes begin to burst.