Recipes › Brussels Sprouts › Brussels Sprout and Potato Hash with Fried Eggs
Brussels Sprout and Potato Hash with Fried Eggs
A proper weeknight hash that turns Brussels sprouts into the crispy, caramelised backbone of the dish. Shredded sprouts fry up beautifully alongside cubed potatoes, smoked paprika and onion, finished with runny fried eggs on top. It is the kind of simple, satisfying meal you will come back to all winter.
Brussels Sprouts is usually ready October to February. More brussels sprouts recipes, or see what to sow this month where you are.
Ingredients
- 500 g Brussels sprouts, trimmed, tough outer leaves removed, thinly sliced
- 500 g waxy potatoes, cut into 1cm cubesor use leftover boiled potatoes to save time
- 1 onion, finely sliced
- 3 garlic cloves, finely sliced
- 1½ tsp smoked paprika
- 3 tbsp olive oil
- 20 g unsalted butter
- 4 eggs
- 1 tsp flaky sea salt
- 1 pinch black pepper, freshly ground
- 1 tbsp hot sauce (optional)
Contains: eggs, milk.
Method
- Bring a medium pan of salted water to the boil. Add the potato cubes and cook for 6 minutes until just tender but holding their shape. Drain well and leave to steam-dry in the colander for 2 minutes.About 8 min
- Heat 2 tablespoons of the olive oil in a large, heavy frying pan or cast iron skillet over a medium-high heat. Add the potatoes in a single layer and press them down lightly. Leave undisturbed for 4 minutes until golden and crisp on the underside, then toss and cook for a further 2 minutes. Transfer to a plate.About 6 min
- Reduce the heat to medium and add the remaining tablespoon of olive oil and the butter to the same pan. Add the onion with a pinch of salt and cook for 3 minutes until softened. Add the garlic and smoked paprika and cook for 1 minute, stirring.About 4 min
- Turn the heat back up to medium-high. Add the sliced Brussels sprouts and toss to combine with the onions. Spread everything out and leave to cook undisturbed for 2 minutes so the sprouts catch and char slightly on the bottom. Toss again and cook for a further 2 minutes.About 4 min
- Return the crispy potatoes to the pan, season generously with salt and black pepper, and toss everything together. Flatten the hash down into the pan and make 4 wells with the back of a spoon.About 1 min
- Crack an egg into each well. Cover the pan with a lid or a large plate and cook for 3 to 4 minutes until the egg whites are set but the yolks are still runny. Serve straight from the pan with hot sauce alongside if you like.About 4 min
Tips
- The key to a good hash is patience — resist stirring too often. Letting things sit and caramelise is what makes it.
- Slicing the sprouts thinly rather than halving them means they cook quickly and get proper crispy edges rather than steaming.
- If your potatoes are starchy rather than waxy, reduce the boiling time to 4 minutes or they will fall apart when frying.
Ring the changes
- Stir through 100g of diced smoked streaky bacon with the onion in step 3 for a meatier version.
- Swap the smoked paprika for 1 teaspoon of harissa paste stirred in with the garlic for a North African twist.
Keeping it
The hash base keeps in the fridge for up to 2 days. Reheat in a hot frying pan with a little oil. Fry fresh eggs to serve.
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