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
Serves 2
375g potatoes, cut into small chunks1 tbsp rapeseed oil1 onion (about 200g), chopped½ tsp caraway seeds2 garlic cloves, chopped1 green pepper, deseeded and diced200g large brussels sprouts, trimmed and sliced2 eggs
STEP 1Boil 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.STEP 2Drain 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.STEP 3Meanwhile, 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.
