Leftover roast potato breakfast hash

Method

1. Put the oil and lardons (or bacon or pigs in blankets) in a medium frying pan over a medium heat and cook until the fat starts to render from the pork. Add the onion with a pinch of salt and cook for 4-5 minutes until it begins to soften. Stir in the garlic and potatoes and fry, stirring regularly, for about 5 minutes, until warmed through and crisp.
2. Meanwhile, sprinkle a little salt over the kale and use your hands to massage it in to help soften the fibrous leaves (you don’t need to do this if you’re using spinach or sprouts). In a small separate bowl, whisk the crème fraîche, sour cream or yogurt with the miso (if using), vinegar and herbs.
3. Stir the prepared kale, spinach or sprouts into the pan and cook until warmed through and wilted. Make two spaces in the pan and crack an egg into each. Cook over a medium heat until the eggs have set to your liking (you can cover with a lid to help them along). Drizzle over the creamy miso sauce then serve.
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