This is the sort of brunch I turn to when I want something satiating but by no means dull. Potatoes, crisped and generous, sprouts softened into submission, and a spoonful of harissa bringing copious amounts of warmth rather than spicy bravado.
There are days when I want brunch to feel special. Not complicated. Just deliberate. This sprout and harissa potato hash is exactly that sort of meal.
It’s the kind of brunch/breakfast you make when the fridge is running low. A pan. Some heat. A little spice. And eggs that arrive at the table still shining. What I love here is the confidence of it. Nothing fussy just ingredients that know what they’re doing to make a really rather delightful brunch indeed.
Sprouts. Love ’em or hate ’em?
Sprouts have an unfair reputation. They’re often treated like a chore, something endured rather than enjoyed. But sliced thinly or halved, and cooked until just tender with a little colour, they become something else entirely.
In this hash, they soften and sweeten. They pick up warmth from the spices and depth from the pan. Which is, I think, when sprouts are at their best.
They also make this feel like real food. Not brunch pretending to be dinner. Not dinner pretending to be brunch. Just something solid and satisfying that happens to work beautifully at either.
Potatoes, properly crisped
A good potato hash relies on contrast. That moment where the outside catches and the inside stays soft matters more than any clever seasoning.
This is not about perfection. It’s about having a little patience. Letting the potatoes take their time. Allowing the edges to go golden, even a little scruffy. Those rough bits are where the flavour lives. You will seek these out, I have no doubt.
Paired with sprouts, the potatoes act as a ballast. They ground the dish and make it filling without making it heavy. Which is a fine line, and one worth walking, I promise you.
Harissa as a quiet thrill
Harissa doesn’t need to dominate. Used sparingly, it warms rather than overwhelms. It brings a low hum of heat that lingers. In this sprout and harissa potato hash, it does exactly that. It colours the potatoes softly and nudges the sprouts into something richer. This is spice for grown-ups. Confident, rounded, and coats every last morsel in this dish.
Eggs that know their role.
Sunny-side eggs belong here. Their job is not for decoration but for generosity.
When the yolk breaks, it becomes a sauce. It slips into the potatoes and coats the sprouts. It pulls everything together and I like serving this straight from the pan. There’s something generous about that. No plating. No fuss. Just spoons and the understanding that silence at the table is a jolly good sign!
And if you like a breakfast with a bit more swagger…
If this sprout and harissa potato hash is your kind of morning mood, then my Mexican breakfast tacos might be worth your time too. Softer, messier, and unapologetically hands-on. They’re built for days when sitting down properly feels optional and flavour does the heavy lifting.
You can follow along on TikTok and Instagram, where breakfast tends to run long and nothing is ever too tidy.
Ingredients
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For the Hash
- To Finish
- Optional Extras
Instructions
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Parboil the Potatoes (8 minutes)
- Add the diced potatoes to a pan of well-salted boiling water.
- Cook for 6–8 minutes until just tender.
- Drain and leave to steam-dry. Prepare the Sprouts (3 minutes)
- If using halved sprouts, blanch briefly in boiling water for 2–3 minutes, then drain.
- Shredded sprouts can be used raw. Soften the Onion (7 minutes)
- Heat a generous glug of olive oil in a large frying pan.
- Add the onion and cook over a medium heat until soft and lightly golden. Crisp the Potatoes (10 minutes)
- Add the potatoes to the pan.
- Season well and cook, turning occasionally, until crisp and golden at the edges. Add Harissa & Sprouts (8–10 minutes)
- Stir in the garlic, smoked paprika, cumin and harissa.
- Add the sprouts and cook until tender with a little char.
- Taste and adjust seasoning. Cook the Eggs (4–5 minutes)
- Make wells in the hash, add a little butter if using, and crack in the eggs.
- Cover the pan and cook until the whites are set and yolks still runny. Finish & Serve
- Squeeze over lemon juice, scatter with herbs and serve immediately with any optional toppings.
