20 Dec brussels sprout hash
One of the best things about a traditional Christmas dinner is how long it actually lasts. You can be eating leftovers into the New Year. Try our brussels sprout hash on Boxing Day.
Brussels Sprout Hash (serves 2-3)
Sprouts really get a hard time. They hate water but we boil them to oblivion and wonder why people won’t eat them! Try roasting or frying your sprouts instead. We love frying our leftover steamed or parboiled sprouts in a breakfast hash.
2 small sweet potatoes
1 tablespoon of olive oil
1 small onion
2 cloves of garlic
50g of chorizo
8 to 10 leftover Brussels sprouts, sliced in half
1. Peel and parboil the sweet potatoes for 5 minutes. Drain and set aside.
2. Heat a drizzle of olive oil in a frying pan over a medium to high heat. Finely slice the onion, garlic and chorizo. Fry for 3 minutes before adding the sweet potatoes and the halved brussels sprouts. Fry for 5 minutes, without stirring or shaking, until the potatoes and sprouts are starting to crisp.
3. Flip the sprouts and potatoes over in the pan and fry for a further 5 minutes without stirring. Season generously with salt and pepper.
4. Meanwhile, fry or poach 3 eggs. When the hash is suitably crispy, serve the hash with the eggs on top and freshly chopped parsley.
This recipe first appeared in The Irish Independent’s INSIDER magazine on December 18th.