Marble Potato and Brussel Sprout Hash

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Onions

  Raw

  1 medium or 110g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Garlic

  Raw

  2 clove or 6g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Brussels sprouts

  Raw

  ½ lb or 227g

Directions

1. Prep: Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve Brussels sprouts lengthwise, then slice into shreds. Halve, peel, and dice onion. Mince garlic. Halve potatoes (quarter any larger ones so all potatoes are of equal size.
2. Roast the potatoes: Toss potatoes on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Make sure all are cutside down. Roast until golden brown and crispy, 18-20 minutes, tossing once halfway through.
3. Start the hash: Heat 1 Tablespoon butter in a large pan over medium heat. Add onions and toss until just softened, 2-3 minutes. Add red cabbage and garlic, and toss until tender, 3-4 minutes.
4. Add the Brussels sprouts: Add Brussels sprouts, and toss until veggies are tender and beginning to turn golden brown, another 4-5 minutes. Season to taste with salt and pepper. Remove pan from heat.
5. Fry the eggs: Heat a large drizzle of olive oil in another large pan over medium-high heat. Once hot, crack eggs and fry until edges begin to turn golden. Reduce heat to medium, and cover until whites are set but yolks are still runny, about 1 minute. TIP: Add a few teaspoons water to speed up cooking.
6. Finish and serve: Toss potatoes into Brussels sprout mixture. Season to taste with salt and pepper. Divide hash between two plates, and top with fried eggs. Sprinkle with salt and a pinch of cayenne pepper(to taste). Enjoy!