- Cook the potatoes in boiling salted water for 15-20 minutes, drain and allow to cool before cutting in half (if using Charlotte potatoes).
- Season well with salt and pepper. Heat the oil a large non-stick frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re nice and crispy.
- When all sides have crisped up, remove from the pan, reduce the heat and add the onion, garlic and rosemary and cook for 4 minutes until softened.
- Add the kale, and cook for 5 minutes. Return the potatoes to the pan, along with the ham hock. Increase the heat under the pan.
- Add the sauce ingredients and the cheese and toss together As soon as the liquid has evaporated, turn the heat off and serve. Add poached eggs if desired.