Prep: 10 minutes
Cooking: 20 minutes
• 250g cooked Brussels sprouts
• 350g cooked Potatoes skin on or off
• 1 small red onion
• 2 tbsp olive oil
• 100g yoghurt
• 1 clove garlic, crushed
• juice of ½ a lemon
• 2 eggs (ideally Burford Brown or Costwolds Legbars)
• white wine vinegar
Dukkah spice mix
• 40g hazelnuts
• 30g sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
1. Mix together all the ingredients for the dukkah spice mix in a small bowl and set to one side. Thinly slice the red onion, halve the cooked sprouts and roughly cube the potatoes.
2. Take a large and small frying put both on a medium heat. Add the olive oil
to the medium frying pan along with the sliced red onion and sauté for 2‐3 minutes, until soft before turning up the heat. Add the potatoes and sprouts and fry until the potatoes are browned all over and crispy.
3. Whilst the hash is cooking make the dukkah by adding the spices to the small frying pan, toast in batches until fragrant. Add the spices to a food processor and process to a rough powder, do not over process or it will become a paste.
4. Mix the yoghurt with the garlic, lemon juice and season to taste.
5. Poach the eggs in a pan off simmering hot water with a dash of white wine vinegar. Stir the water to create a whirlpool affect and then crack in the eggs. Poach for 3 minutes for a soft yolk. Remove the eggs from the water with a slotted spoon.
6. To serve the hash, top with the poached eggs a dollop of yoghurt and a good sprinkling of the dukkah.
7. Store any remaining dukkah in an airtight jar and use to sprinkle on roast chicken, fish, eggs and Turkish bread.
From chef Kate at Marley Spoon (www.marleyspoon.co.uk)