• STEP 1

    Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.

  • STEP 2

    Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.

  • STEP 3

    Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.

Recipe tip

Make it vegan

Omit the eggs and decrease the potatoes to 250g. Cut 140g extra firm tofu into cubes and fry with the onion and sprouts. Top with 2 tomatoes, halved and fried in a little oil.

Per serving: 352 cals, fat: 12g, saturates: 2g, carbs: 36g, sugars: 15g, fibre: 14g, protein: 17g, salt: 0.06g
Good to know: vegan, healthy, low fat, calcium, folate, vit c, fibre, 4 of 5-a-day, gluten free

Goes well with


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