Winter breakfast hash

• potatoes↗375g г

  cut into small chunks

• rapeseed oil↗1 tbsp st. tbsp
• onion↗1

  (about 200g), chopped

• caraway seeds½ tsp tsp
• garlic cloves↗2

  chopped

• green pepper↗1

  deseeded and diced

• brussels sprouts↗200g large г

  trimmed and sliced

• eggs↗2

Step-by-step instructions

1. 1

   Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.

2. 2

   Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.

3. 3

   Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.