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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
