This quick and easy pan-fried dish uses up leftover brussels sprouts for a delicious Boxing day brunch, or a low-fat, low-calorie weeknight dinner
Prep:15 mins
Serves 3
2 large sweet potatoes, cut into chunks2 tsp olive oil2 red onions, thinly sliced300g brussels sprouts, thinly slicedgrating of nutmeg3 eggs
STEP 1Put the sweet potatoes in a bowl, cover with food wrap and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.STEP 2Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the brussels sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.STEP 3Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.
