Caramelised onion, sprout and bacon hash with chilli fried eggs
Published: December 17, 2018 at 3:36 PM
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Serves 4
Easy
Total time: 30 mins
A star rating of 3 out of 5.1 ratingRate
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Spruce up your leftover sprouts with our crispy bacon and caramelised onion hash topped with chilli fried eggs. This easy recipe will make an easy dinner over the festive season in under 30 minutes
Gluten free
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Us up your leftovers in this caramelised onion, sprout and bacon hash, then check out our classic hash browns, corned beef hash, potato cakes and more easy brunch ideas.
Ingredients
Nutrition
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200g bacon lardons
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100g butter
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2 onions
thinly sliced
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350g cooked brussels sprouts
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350g roast parsnips
cut into chunky pieces
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100g frozen peas
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4 eggs
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½ tsp dried chilli flakes
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75g roquefort
crumbled into chunky pieces
Nutrition: per serving
- kcal669
- fat50.6g
- saturates24.6g
- carbs24.6g
- sugars16.4g
- fibre10.1g
- protein23.8g
- salt3g
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Method
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step 1
Tip the lardons into a large cold frying pan and cook over a medium heat until the fat has rendered and the bacon’s really crisp. Use a slotted spoon to scoop out onto a plate. Reduce the heat to low and add 1/2 the butter, the onions and a large pinch of salt, and fry gently for 30 minutes until really soft. Turn up the heat, add the sprouts and parsnips, and fry for 10-15 minutes or until everything is golden and crisp.
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step 2
Tip the peas into a bowl and pour over a kettle of boiling water, leave for 1 minute then drain well and tip into a bowl. Use a fork to gently crush the peas with a pinch of salt. Stir the peas into the veg mixture with the crispy lardons and toss until heated through. Season and keep warm.
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step 3
Heat the remaining butter in a frying pan over a medium-high heat and crack in the eggs. Sprinkle with the chilli flakes and baste with the butter for 2-3 minutes until the edges are crisping and the whites have set.
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step 4
Add the roquefort to the hash and gently stir through. Divide the hash between plates, add an egg on top of each and serve.
Check out more of our brussels sprouts recipes here...
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