Winter Potato and Brussels Sprout Hash with Fried Egg

A hearty hash made from leftover potatoes and Brussels sprouts with crispy bread cubes, apple and onion, topped with a fried egg. A warming winter dish that comes together in under 30 minutes from leftover vegetables and stale bread.

By yumbelo · 2 servings · 28 minutes

Ingredients

• 300 g leftover cooked potatoes
• 150 g cooked Brussels sprouts (leftover)
• 1 pc onion
• 1 pc apple
• 2 pc slices stale bread
• 2 pc eggs
• 1 tbsp cooking oil
• 1 tsp sweet paprika powder
• 1 tsp dried marjoram
• salt
• pepper

Method

1. Finely dice the onion, core the apple and cut it into small cubes. Cut the potatoes into roughly 1 cm cubes, halve the Brussels sprouts and also cube the stale bread.
2. Heat most of the oil in a large pan and fry the bread cubes over medium heat for 3 to 4 minutes until golden brown and crispy. Then remove and set aside.
3. Add the remaining oil to the pan and fry the onion and potato cubes over medium to high heat for 6 to 8 minutes, until they take on a little color.
4. Add the Brussels sprouts and apple cubes and fry for another 3 minutes. Season with paprika powder, marjoram, salt and pepper, and fold in the bread cubes.
5. Use a spatula to press two wells into the hash, crack the eggs into them, cover the pan and let the eggs set over low heat for about 4 minutes. Serve immediately.