Autumnal Fried Potatoes with Brussels Sprouts, Apple and Fried Egg

Leftover fried potatoes and Brussels sprouts get an autumnal evening upgrade with apple, walnuts and a fried egg. The pan is ready in a quarter of an hour and needs only one vessel.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 400 g cooked potatoes (leftovers)
• 200 g cooked Brussels sprouts (leftover)
• 1 pc apple
• 1 pc onion
• 30 g walnut kernels
• 2 pc eggs
• 1 tsp dried thyme
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Cut the potatoes into coarse cubes or slices and halve the Brussels sprouts if the florets are large.
2. Slice the onion into fine rings, core the apple and cut it into small pieces.
3. Heat the cooking oil in a large pan and fry the potatoes over medium to high heat for about 8 minutes until crispy.
4. Add the onion and apple and fry for another 3 minutes, until the onion is slightly glassy.
5. Stir in the Brussels sprouts, season with thyme, salt and pepper, and fry everything for another 3 minutes.
6. Roughly chop the walnuts and toast them briefly in a dry pan, then set them aside.
7. Press wells into the potato mixture, crack the eggs into them, and let them set for 3 to 4 minutes with a lid on.
8. Sprinkle with the walnuts and serve immediately.