Winter Breakfast Hash
Brussel sprouts are delicious in this full of flavour hash. Topped with a soft poached egg...perfect!
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
Calories: 360kcal | Carbohydrates: 53g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 104mg | Potassium: 1472mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1219IU | Vitamin C: 176mg | Calcium: 121mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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