Servings: 4
Calories: 514kcal
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
Hey Lolly's Kitchen Tips
- 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.
Nutrition
Calories: 514kcal
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