- Scrub the potatoes and sweet potatoes and remove any blemishes, but don't peel. Cut into large chunks and cover with boiling water. Simmer for 10–12 minutes.
- Add the Brussels sprouts and put the lid back on. Cook for 7–10 minutes until cooked, but still quite firm. Drain off all the liquid.
- Add the pepper and mash roughly to mix everything together, leaving a few chunks of sprout in the mash. Set aside.
- Add the oil to another large, non-stick pan over a medium heat, then add the onion and bacon. Cook for 3-4 minutes, stirring regularly.
- Now add the potato and sprout mixture to the pan and mix well. Flatten it out so it covers the whole pan. Cook for 5 minutes turning regularly to jumble up the mixture, repeating a couple of times to make sure it forms a crispy crust.
- Place a poached egg on top and serve.
- This is perfect for using up leftovers, so if you have cold potatoes or sprouts, just heat them through for a few minutes and start at stage 4.
- Other vegetables such as carrots, swede or parsnips work well, too.
- 'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.