Winter breakfast hash
Showcase brussels sprouts in this flavourful hash. Cruciferous veg may help lower blood pressure and reduce the risk of heart-related diseases and cancer
-
Prep:15 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 370
-
fat 13g
-
saturates 2g
-
carbs 42g
-
sugars 0g
-
fibre 12g
-
protein 15g
-
salt 0.2g
Ingredients
- 375g potatoes , cut into small chunks
- 1 tbsp rapeseed oil
- 1 onion (about 200g), chopped
- ½ tsp caraway seeds
- 2 garlic cloves , chopped
- 1 green pepper , deseeded and diced
- 200g large brussels sprouts , trimmed and sliced
- 2 eggs
Method
Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins 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 5-10 mins, 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.
