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Brussels and hash with poached egg

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Brussels and bacon hash with poached egg
A satisfying dish that’s ideal for a family tea or a hearty breakfast.
Serves
4
Prep
10 minutes
Cook
25 minutes
Each 362g serving contains (excludes serving suggestion)
KCal
295
Carbs
33.0g
Fibre
11.3g
Protein
14.4g
Fat
9.1g
Saturates
2.2g
Sugars
11.1g
Salt
0.3g
Fruit/Veg Portion
2
Ingredients

Ingredients

200g potatoes
300g sweet potatoes
500g Brussels sprouts, trimmed
large pinch white pepper
2 tsp olive oil
1 large onion, finely chopped
4 eggs, poached
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Method

Recipe 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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