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Brussels and bacon hash with poached egg

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A satisfying dish that’s ideal for a family tea or a hearty breakfast.
Serves
4
Prep
10 minutes
Cook
25 minutes
Each 355g serving contains (excludes serving suggestion)
KCal
314
Carbs
31.70g
Fibre
11.00g
Protein
16.30g
Fat
11.10g
Saturates
3.00g
Sugars
10.00g
Salt
0.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
200g potatoes
300g sweet potatoes
500g Brussels sprouts, trimmed
large pinch white pepper
2 tsp oil
1 large onion, finely chopped
2 rashers lean smoked bacon, finely chopped
4 eggs, poached
Method
  1. 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.
  2. 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.
  3. Add the pepper and mash roughly to mix everything together, leaving a few chunks of sprout in the mash. Set aside.
  4. 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.
  5. 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.
  6. Place a poached egg on top and serve.
Chefs tips
  • 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.
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