40 mins
Not Too Tricky
serves 4
About the recipe
I’m celebrating leftover cooked sprouts in this lovely crispy hash, while my quick pickle takes any leftover raw sprouts to a whole new flavour dimension. Packed with warming spices, this will really hit the spot in the days between Christmas and New Year. Enjoy!
Ingredients
6 cloves of garlic
1 x 6cm piece of ginger
olive oil
1 bunch of fresh coriander (30g)
2 tbsp curry paste – use whatever you’ve got
3 red onions
620g Brussels sprouts (300g raw, and 320g cooked leftovers)
white wine vinegar
600g leftover roast potatoes
4 free-range eggs
Method
- Peel the garlic and finely slice. Peel the ginger and slice into matchsticks. Place a large non-stick frying pan on a medium heat, drizzle in 1 tablespoon of olive oil and add both. Fry for 2 minutes, or until lightly golden, then remove half to a plate.
- Chop the coriander stalks, reserving the leaves, and add to the hot pan along with the curry paste and fry for 3 minutes. Peel the onions and finely slice, add 2 to the pan (reserving one for later) and fry for 10 minutes, or until soft and sweet.
- Meanwhile, wash, trim and finely slice the raw Brussels sprouts, then place in a large bowl with the remaining sliced onion. Scrunch everything together with a good pinch of sea salt, then pack into a large, sterilised jar, pour over enough vinegar to cover and set aside.
- Tip the leftover potatoes and sprouts into the pan. Press and mash everything down with a masher or fish slice, season to perfection, and cook for 3 to 4 minutes or until a golden crust starts forming on the bottom. Fold the crispy bits back into the mash, then pat and flatten down again. Let it crisp up again, then repeat the process and keep repeating for about 20 minutes, until golden and delicious. Confidently flip the hash out onto a board.
- Return the pan to the heat once more, add a teaspoon of olive oil and crack in the eggs. Fry them to your liking, seasoning with salt and pepper.
- Cut the hash into 4 and top each portion with a fried egg. Sprinkle over the reserved crispy ginger and garlic, along with the coriander leaves and some crunchy pickled sprouts – the rest will keep in the fridge for 2 weeks. Delicious with a dollop of yoghurt.
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