Crunchy roast potato, artichoke & spring green hash with baked eggs from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 218) by Rukmini Iyer

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Notes about this recipe

  • CallieMightCook on April 26, 2026

    This was great. I made it for lunch today, as I had a jar of artichokes in the cupboard that I had bought for another recipe that I never quite got round to making. I did make a few tweaks to the recipe - I couldn't get spring greens so I used curly kale as that was what was available in my local supermarket. It tasted good, so I think that was a reasonable substitution. I also used two eggs per person, but really, that's just because I like eggs a lot! I did find the potatoes and artichokes cooked faster in my oven than the suggested 50 minutes, but luckily I was keeping an eye on them, and they were ready for the next step after just 35 minutes. I found this meal had a good flavour, and a decent amount of satisfying 'crunch' to it, and we all enjoyed it. For something that was so very easy to put together, it was definitely a winner and we will be making it again.

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