Winter Breakfast Hash with Brussels Sprouts and Poached Eggs Recipe

Introduction

Winter breakfast hash is a hearty and flavorful way to start a chilly morning. Packed with tender potatoes, brussels sprouts, and aromatic spices, this dish is both nourishing and satisfying. Topped with a perfectly poached egg, it makes for a comforting breakfast or brunch option.

Ingredients

• 375g potatoes, cut into small chunks
• 1 tbsp rapeseed oil
• 1 onion (about 200g), chopped
• ½ tsp caraway seeds
• 2 garlic cloves, chopped
• 1 green pepper, deseeded and diced
• 200g large brussels sprouts, trimmed and sliced
• 2 eggs

Instructions

1. Step 1: Boil the potatoes in a pot of salted water for 15 minutes, or until tender. While the potatoes cook, heat the rapeseed oil in a large non-stick frying pan over medium heat.
2. Step 2: Add the chopped onion to the pan and fry for 8 minutes, stirring frequently, until the onion begins to color.
3. Step 3: Stir in the caraway seeds, chopped garlic, diced green pepper, and sliced brussels sprouts. Cover the pan with a lid and cook for 5 minutes to allow the vegetables to steam and soften.
4. Step 4: Drain the cooked potatoes and lightly crush them using a masher. Add the crushed potatoes to the vegetable mixture in the pan.
5. Step 5: Cook the combined mixture for 5 to 10 minutes, turning occasionally so it browns evenly and develops a crispy texture.
6. Step 6: While the hash is cooking, poach the eggs in simmering water for a few minutes until the yolks are runny or cooked to your preference. Use a slotted spoon to remove the eggs from the water.
7. Step 7: Serve the warmed hash on plates, topping each portion with a poached egg. Enjoy immediately.

Tips & Variations

• For extra flavor, sprinkle some smoked paprika or chili flakes into the hash while cooking.
• Swap rapeseed oil for olive oil or butter for a different taste profile.
• Add diced cooked bacon or sausage for a meaty variation.
• Use kale or spinach in place of brussels sprouts for a different green vegetable.

Storage

Store any leftover hash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat until warmed through. It’s best to poach fresh eggs when serving rather than reheating eggs together with the hash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this hash?

Yes, frozen brussels sprouts and peppers can be used. Just adjust the cooking time slightly to ensure they are heated through and tender.

How do I poach eggs successfully?

Use fresh eggs and gently crack them into simmering water with a splash of vinegar. Cook for 3-4 minutes for a runny yolk, then remove with a slotted spoon. Practice and patience help perfect poached eggs.

Winter Breakfast Hash with Brussels Sprouts and Poached Eggs Recipe

---

★★★★★

4.4 from 74 reviews

• Author: Noah
• Total Time: 40 mins
• Yield: 2 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This hearty Winter Breakfast Hash is a perfect warming start to your day, combining tender potatoes, caramelized onions, and a medley of seasonal vegetables like brussels sprouts and green pepper. Enhanced with fragrant caraway seeds and topped with perfectly poached eggs, this dish balances flavors and textures for a satisfying morning meal.

---

Ingredients

Scale 1x2x3x

Vegetables & Potatoes

• 375g potatoes, cut into small chunks
• 1 onion (about 200g), chopped
• 1 green pepper, deseeded and diced
• 200g large brussels sprouts, trimmed and sliced

Other Ingredients

• 1 tbsp rapeseed oil
• ½ tsp caraway seeds
• 2 garlic cloves, chopped
• 2 eggs

---

Instructions

1. Boil the potatoes: Place the chopped potatoes in a pot of boiling water and cook for 15 minutes until tender but still holding their shape. Drain and set aside.
2. Cook the onion: While the potatoes boil, heat 1 tablespoon of rapeseed oil in a large non-stick frying pan over medium heat. Add the chopped onion and fry for about 8 minutes, stirring frequently, until the onion begins to color and caramelize.
3. Add spices and vegetables: Stir in ½ teaspoon of caraway seeds, chopped garlic cloves, diced green pepper, and sliced brussels sprouts. Cover the pan with a lid and cook for 5 minutes to allow the vegetables to steam and soften.
4. Prepare the potatoes in the hash: Lightly crush the drained potatoes using a masher, then add them to the frying pan with the vegetables. Cook the mixture for 5-10 minutes, turning occasionally, until the potatoes and vegetables brown nicely and develop a crispy texture.
5. Poach the eggs: Meanwhile, poach the eggs in simmering water for a few minutes until the whites are set and the yolks are runny, or cook to your desired level of doneness.
6. Serve: Remove the eggs from the water with a slotted spoon. Serve each portion of the hash topped with a perfectly poached egg for a delicious and wholesome winter breakfast.

Notes

• To crush the potatoes, use a potato masher lightly so they hold some texture and don’t become a puree.
• Covering the pan while cooking the vegetables helps them steam and soften evenly without burning.
• Use fresh eggs for best poaching results and add a splash of vinegar to the poaching water to help the whites coagulate faster.
• This recipe serves 2 but can be easily doubled for more servings.
• Rapeseed oil is used here but you can substitute with olive oil or any neutral cooking oil.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Method: Frying
• Cuisine: British

Keywords: winter breakfast hash, poached eggs, brussels sprouts recipe, vegetable hash, healthy breakfast, British breakfast recipe