Olive Magazine
Hash Recipe with Bacon and Brussels Sprouts

Caramelised onion, sprout and bacon hash with chilli fried eggs

Published: December 17, 2018 at 3:36 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Spruce up your leftover sprouts with our crispy bacon and caramelised onion hash topped with chilli fried eggs. This easy recipe will make an easy dinner over the festive season in under 30 minutes

  • Gluten free

Us up your leftovers in this caramelised onion, sprout and bacon hash, then check out our classic hash browns, corned beef hash, potato cakes and more easy brunch ideas.


  • 200g bacon lardons
  • 100g butter
  • 2 onions, thinly sliced
  • 350g cooked brussels sprouts
  • 350g roast parsnips, cut into chunky pieces
  • 100g frozen peas
  • 4 eggs
  • ½ tsp dried chilli flakes
  • 75g roquefort, crumbled into chunky pieces


  • STEP 1

    Tip the lardons into a large cold frying pan and cook over a medium heat until the fat has rendered and the bacon’s really crisp. Use a slotted spoon to scoop out onto a plate. Reduce the heat to low and add 1/2 the butter, the onions and a large pinch of salt, and fry gently for 30 minutes until really soft. Turn up the heat, add the sprouts and parsnips, and fry for 10-15 minutes or until everything is golden and crisp.

  • STEP 2

    Tip the peas into a bowl and pour over a kettle of boiling water, leave for 1 minute then drain well and tip into a bowl. Use a fork to gently crush the peas with a pinch of salt. Stir the peas into the veg mixture with the crispy lardons and toss until heated through. Season and keep warm.

  • STEP 3

    Heat the remaining butter in a frying pan over a medium-high heat and crack in the eggs. Sprinkle with the chilli flakes and baste with the butter for 2-3 minutes until the edges are crisping and the whites have set.

  • STEP 4

    Add the roquefort to the hash and gently stir through. Divide the hash between plates, add an egg on top of each and serve.

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