Potato Hash with Tomatoes & Banana Bread
What about a tray bake for bonfire night or for an easy supper on a cold night served with warm crusty bread followed by easy banana bread with a twist!
Potato Hash
with Tomatoes, Pepper and Kale
Ingredients
2 large potatoes, unpeeled, cut into bite-sized chunks
½ tsp dried chilli flakes
1 tsp olive oil
1 large yellow pepper, deseeded and thickly sliced
1 red onion, cut into thin wedges
125g/4½oz cherry tomatoes, halved ·
40g/1½oz curly kale, thinly sliced ·
4 large free-range eggs
sea salt and freshly ground black pepper
Method
- Preheat the oven to 220C / 200C Fan / Gas 7.
- Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.
- Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes.
- Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.
- Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.
Peanut Butter Banana Bread
Ingredients
100ml vegetable oil
2 bananas
150ml plain yoghurt
3 eggs
50g peanut butter
225g sugar
225g self-raising flour
100g raisins
10-12 banana chips
Method
- Preheat the oven to 180°C / 160° Fan / Gas 4. Grease and line a 2lb/900g loaf tin.
- Beat together the oil, banana, yoghurt, eggs and peanut butter until smooth.
- In a separate bowl , combine the sugar, flour and raisins, then stir the wet ingredients into the dry mixture and mix well.
- Tip the batter into the prepared tin and scatter the banana chips over the top.
- Bake in the oven for I hour 20 minutes or until a skewer comes out clean. If cake is getting too brown cover the top in foil for the last 20 minutes
- Leave to cool in tin, turn out and cool completely before cutting.