Cure & Simple - Recipe

The Recipe

Crispy Bacon & Smoky Chilli Brussels Sprout Hash
Serves: 4 | Cooking time:
  • 3 tbsp olive oil
  • 6 rashers of Cure & Simple back bacon, diced
  • 2 onions, sliced
  • 300g cooked Brussels sprouts, halved
  • 2 tsp smoked paprika
  • 2 tsp chilli flakes
  • 450g roasted potatoes, cubed
  • 2 roasted parsnips, cut into chunks
  • 3 roasted carrots, cut into chunks
  • 1 tbsp runny honey, plus extra to serve
  • 4 large free-range eggs
  1. Heat 1 tbsp of the olive oil in a heavy-based frying pan on a moderate heat. Fry the bacon for around 5 minutes, turning occasionally, until crisp. Once cooked place the bacon on a piece of kitchen towel to drain, leaving the bacon fat in the pan
  2. Add the sliced onion to the pan with a pinch of salt and sugar and fry for 5-7 minutes until the onions are golden and starting to crisp. Add the Brussels sprouts, smoked paprika and 1 tsp of the chilli flakes, tossing it all together for a minute or two
  3. Add the cubed roasted potatoes, parsnips, carrots, honey and crispy bacon to the pan and toss together. Season well and add a drizzle of olive oil, then fry for 8-10 minutes, stirring occasionally, until everything is crisp and golden
  4. Meanwhile, place a large frying pan on a moderate heat and add the remaining 2 tbsp of olive oil with 1 tsp of chilli flakes. Once the chilli flakes are starting to sizzle, crack in your eggs and fry until the whites are set but the yolks are still slightly runny
  5. To serve, drizzle a bit more honey over the hash and top each plate with the chilli egg and a few more chilli flakes

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