Brussels Sprout, Bacon & Potato Hash with Fried Eggs

Golden, crispy-edged potato hash tossed with smoky bacon and caramelised Brussels sprouts, finished with perfectly fried eggs for an all-in-one brunch (or breakfast-for-dinner) win.

Ingredients

• 1 1/2 lb (700g) potatoes, cut into 1/2-inch (1.25cm) cubes (skin on or peeled)
• 10 oz (280g) Brussels sprouts, trimmed and thinly sliced (shaved)
• 8 oz (225g) bacon, cut into 1/2-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 3 tbsp olive oil (divided, as needed)
• 1 tbsp butter (for frying eggs, optional but recommended)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 1/2 tsp smoked paprika (optional but excellent)
• Pinch red pepper flakes (optional)
• 2 tbsp chopped parsley or chives (optional, for finishing)

Method

• 1

  Step 1: Par-cook the potatoes

  Bring a medium pot of salted water to a boil. Add the diced potatoes and cook for **6–7 minutes** until the outside is just tender but the centers are still firm (they should not crumble). Drain well, then let them steam-dry in the colander for **2 minutes** (this helps them crisp).

• 2

  Step 2: Render the bacon

  Heat a large skillet (12-inch is ideal) over **medium heat**. Add bacon and cook, stirring occasionally, until browned and the fat has rendered, **6–8 minutes**. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pan.

• 3

  Step 3: Crisp the potatoes

  Increase heat to **medium-high**. Add **1–2 tbsp olive oil** if the pan looks dry (you want a thin, shimmering layer of fat). Add potatoes in an even layer. Press down lightly and let them cook **undisturbed 4–5 minutes** until deeply golden on the bottom. Flip/toss and continue to cook another **6–8 minutes**, tossing only occasionally, until crisp-edged and golden.

• 4

  Step 4: Sauté onion and Brussels sprouts

  Push potatoes to one side of the pan. Add onion to the cleared space with a drizzle of oil if needed. Cook **2 minutes** until softened. Add garlic and cook **30 seconds** until fragrant. Add shaved Brussels sprouts, salt, pepper, smoked paprika, and red pepper flakes (if using). Toss everything together and cook **4–6 minutes**, until the sprouts are wilted with caramelised brown bits and the potatoes stay crisp.

• 5

  Step 5: Finish the hash

  Stir the cooked bacon back in. Taste and adjust salt/pepper. If you want extra crunch, let the hash sit **undisturbed 1–2 minutes** for another crisping pass.

• 6

  Step 6: Fry the eggs

  In a separate nonstick or well-seasoned skillet, heat **1 tbsp olive oil + 1 tbsp butter** over **medium heat**. Crack in eggs. Cook **2–3 minutes** for sunny-side up (whites set, yolks runny). For over-easy, flip carefully and cook **15–30 seconds** more. Season eggs with a pinch of salt and pepper.

• 7

  Step 7: Serve

  Divide hash among plates and top each with a fried egg. Finish with chopped parsley/chives if using. Serve immediately while everything is hot and crispy.

Tips

• **Max crisp tip:** Don’t overcrowd the pan. If your skillet is smaller, crisp potatoes in two batches—crowding steams them.
• **Brussels sprout slicing:** The thinner you shave them, the faster they cook and the sweeter they taste. A sharp knife works great; aim for “slaw-like” ribbons.
• **Make-ahead:** Par-boil and cube potatoes up to **24 hours ahead**; keep chilled. Shave Brussels sprouts ahead too. Cooking day becomes very fast.
• **No separate egg pan?** Push hash to one side and fry eggs in the same skillet, adding a touch of oil; just keep the heat moderate so the hash doesn’t burn.
• **What to serve with it:** Hot sauce, ketchup, or a dollop of sour cream (if you have it) are great; a simple fruit salad balances the richness.
• **Storage:** Refrigerate leftovers in an airtight container **up to 3 days**. Re-crisp in a skillet over medium-high heat with a small drizzle of oil (microwaving softens it).

Nutrition (per serving, estimate)