Showcase brussels sprouts in this flavourful hash. Cruciferous veg may help lower blood pressure and reduce the risk of heart-related diseases and cancer
INGREDIENT :
375g potatoes, cut into small chunks
1 tbsp rapeseed oil
1 onion (about 200g), chopped
½ tsp caraway seeds
2 garlic cloves, chopped
1 green pepper, deseeded and diced
200g large brussels sprouts, trimmed and sliced
2 eggs
RECIPE DIRECTION :
Boil 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.
Drain 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.
Meanwhile, 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.
