Potato and Kale Breakfast Hash

This is great for a Sunday brunch! The sweetness from the sweet potatoes, tanginess from the mustard and smoky paprika pack so much flavour in to this simple recipe. It may be gluten and dairy free but it’s still delicious.

25 – 30 minutes

Serves 2



1 small potato

1 small sweet potato

1 Leek

1 Cup Kalettes or Kale (stalks removed)

1 Tbsp mustard

1 tsp smoked paprika

4 Eggs

Salt and Pepper


  1. Heat the oven to 180 degrees
  2. Chop the potatoes in to small cubes and pop in boiling water for 10 minutes, or until soft
  3. Wash and finely slice the leek, heat a frying pan (preferably one you can pop straight in to the oven) with some olive oil and gently fry the leeks until soft
  4. Pop the kale in the water with the potatoes for the last 2 minutes to soften the kale
  5. Drain the potatoes and kale and add them to the frying pan until the potatoes are lightly browned
  6. Add the paprika, mustard and season with salt and pepper
  7. If your frying pan is not oven proof, then transfer the mixture in to an oven proof dish
  8. Create two holes in the potato mixture and crack two eggs in each
  9. Place in the oven for 10-15 minutes

Dish up and enjoy!

I got my kalettes from Morrisons, but if you can’t find any then ordinary Kale works just as well.

Homemade Granola

Creamy yoghurt topped with crunchy granola is hands down one of my favourite breakfasts, sadly the store bought kind is often high in sugar and far too sweet! Making your own granola means you can have a tasty granola with all your favourite ingredients and less of the sugar.

Feel free to swap out ingredients according to your preferences, choose your favourite nuts, seeds or dried fruit instead of the ones I’ve added and choose gluten free oats for a gluten free recipe.

Here’s my recipe, it’s super quick to prepare.


4 Cups oats

1 Cup mixed nuts, chopped into smaller pieces

1/2 Cup pumpkin seeds

1/2 Cup coconut oil

1/4 Cup honey

1 Tsp vanilla extract

1 Cup raisins/dried cranberries


  1. Heat the oven to 200 degrees Celsius
  2. Mix all the ingredients in a large bowl
  3. Melt the coconut oil in a pan, remove from the heat and add the honey and vanilla essence
  4. Combine the wet and dry ingredients until all the dry ingredients are coated
  5. Place on an oven tray that you’ve lined with a sheet of baking paper and spread evenly
  6. Bake for 20 minutes, stirring half way
  7. Remove from the oven and leave to cool, don’t worry if it doesn’t feel very crunchy, it continues to ‘crispify’ as it cools
  8. Add the dried fruit and store in an airtight container

Enjoy over yoghurt of your choice and fresh fruit!