Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.
Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.
In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.
Brussels Sprouts & Bacon Hash with Eggs
I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.
Serves 2-4 as a light meal
2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper
1 Place leeks, bacon and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften and bacon starts to cook.
2 Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.
3 Meanwhile, poach or fry eggs to your liking.
4 To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.
Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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