This winter breakfast hash appeared in last month's BBC Good Food magazine. It's a great recipe to make if you have any unused sprouts from the festive season!
Brussel sprouts are delicious in this full of flavour hash and may help to lower blood pressure and reduce the risk of heart-related diseases and cancer. Topped with a soft poached egg and you have a perfect dish!
Tips
- Make it vegan – Omit the eggs and decrease the potatoes to 250g. Cut 140g extra firm tofu into cubes and fry with the onion and sprouts. Top with 2 tomatoes, halved and fried in a little oil.
- Caraway seeds – if you don’t have caraway seeds, fennel seeds, cumin seeds or nigella seeds are a good substitute.
- This winter breakfast hash recipe is easily adapted if you’re cooking for less or more people.
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How to make this Winter Breakfast Hash
Ingredients (see Tips to make it vegan)
- 375g potatoes, cut into small chunks (peeled if you prefer)
- 1 tbsp rapeseed oil
- 1 onion (about 200g), chopped
- 0.5 tsp caraway seeds (see Tips)
- 2 cloves garlic, chopped
- 1 green pepper, deseeded and diced
- 200g large brussel sprouts, trimmed and sliced
- 2 eggs
Instructions
- Boil the potatoes for 8 minutes. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 minutes, stirring frequently until they start to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 minutes more with the lid on the pan so they steam at the same time.
- Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5 to 10 minutes, turning occasionally so the mixture browns.
- Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.
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Winter Breakfast Hash
Ingredients
SEE NOTES TO MAKE IT VEGAN
- 375 g (13.2 oz) potatoes cut into small chunks (peeled if you prefer)
- 1 tbsp rapeseed oil
- 1 onion (about 200g) chopped
- 0.5 tsp caraway seeds (see Notes)
- 2 cloves garlic chopped
- 1 green pepper deseeded and diced
- 200 g (7.1 oz) large brussel sprouts trimmed and sliced
- 2 eggs
Instructions
- Boil the potatoes for 8 minutes. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 minutes, stirring frequently until they start to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 minutes more with the lid on the pan so they steam at the same time.
- Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5 to 10 minutes, turning occasionally so the mixture browns.
- Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.
Notes
- Make it vegan – Omit the eggs and decrease the potatoes to 250g. Cut 140g extra firm tofu into cubes and fry with the onion and sprouts. Top with 2 tomatoes, halved and fried in a little oil.
- Caraway seeds – if you don’t have caraway seeds, fennel seeds, cumin seeds or nigella seeds are a good substitute.
- This winter breakfast hash recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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