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
For the hash
- 800 g floury potatoes such as Maris Piper or King Edward, peeled and diced
- 250 g Brussels sprouts halved or shredded
- 1 large red onion thinly sliced
- 3 garlic cloves finely chopped
- 2 tbsp rose harissa paste plus extra to taste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper to taste
To finish
- 4 large eggs
- 1 tbsp butter optional
- Juice of ½ lemon
- Small handful fresh herbs such as parsley, dill or coriander, chopped
Optional extras
- Crumbled feta
- Chilli flakes
- Avocado slices
- Yoghurt or labneh drizzle
Instructions
Parboil the potatoes
- Add the diced potatoes to a pan of well-salted boiling water. Cook for 6–8 minutes, until just tender, then drain and leave to steam-dry.
Prepare the sprouts
- If using halved sprouts, blanch them briefly in boiling water for 2–3 minutes, then drain. If using shredded sprouts, they can go into the pan raw.
Soften the onion
- Heat the olive oil in a large frying pan over a medium heat. Add the sliced red onion and cook for 6–7 minutes, until soft and lightly golden.
Crisp the potatoes
- Add the potatoes to the pan, season well with salt and black pepper, and cook for around 10 minutes, turning occasionally, until crisp and golden at the edges.
Add the harissa and sprouts
- Stir in the garlic, smoked paprika, cumin and rose harissa. Add the sprouts and cook for 8–10 minutes, until tender with a little char. Taste and adjust the seasoning.
Cook the eggs
- Make four wells in the hash. Add a little butter to each well if using, then crack in the eggs. Cover the pan and cook for 4–5 minutes, until the whites are set and the yolks are still runny.
Finish and serve
- Squeeze over the lemon juice, scatter with fresh herbs and serve immediately with any optional toppings you like.
Notes
- Let the potatoes steam-dry after parboiling. A dry surface gives you much better crisp edges.
- Don’t rush the onion. That little bit of sweetness balances the harissa and sprouts beautifully.
- Shredded sprouts cook quickly and give a softer hash; halved sprouts bring more bite and texture.
- Harissa varies from jar to jar, so start with the stated amount and add more only once you’ve tasted.
- If cooking for a crowd, fry the eggs separately and serve them on top rather than trying to fit everything in one pan.
- Leftovers reheat well without the eggs. Crisp the hash back up in a frying pan, then add fresh eggs to serve.
