Hearty Winter Breakfast Hash with Poached Eggs

Name: Hearty Winter Breakfast Hash with Poached Eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 eggs; 375 g potatoes cut into small chunks; 200 g large brussels sprouts trimmed and sliced; 1 onion, chopped; 1 green pepper, deseeded and diced; 1 tbsp rapeseed oil; 2 clove Garlic cloves; 1/2 tsp caraway seeds

A comforting and nutritious start to your day featuring crispy potatoes, seasonal Brussels sprouts, and perfectly poached eggs. This vibrant one-pan meal is packed with flavor and perfect for a cozy winter morning.

Servings2 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

eggs
2
potatoes cut into small chunks
375 g
large brussels sprouts trimmed and sliced
200 g
onion, chopped
1
green pepper, deseeded and diced
1
rapeseed oil
1 tbsp
Garlic cloves
2 clove
caraway seeds
0.5 tsp

Step-by-Step Instructions

Place the potato chunks in a pot of salted water and boil for about 15 minutes until tender. While the potatoes cook, heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the chopped onion and sauté for 8 minutes, stirring frequently until it begins to turn golden.

Stir in the caraway seeds, chopped garlic, diced green pepper, and sliced Brussels sprouts. Cover the pan with a lid and cook for another 5 minutes, allowing the vegetables to steam and soften.

Drain the cooked potatoes and lightly crush them with a masher or fork. Add the potatoes to the pan with the vegetables. Cook for 5-10 minutes, turning occasionally, until the mixture is well-combined and nicely browned.

While the hash finishes browning, poach the eggs in a separate pot of simmering water for 2-3 minutes for a runny yolk, or longer if preferred. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Divide the hash into portions and top each with a poached egg. Season with a pinch of black pepper and serve immediately.