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Brussel sprout, pancetta, mushroom and herb hash topped with a fried egg

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 2

Ingredients

  • 130 g diced pancetta
  • 250 g sprouts peeled and sliced each one thinly into 3-4
  • 1 red or orange pepper diced
  • 1 onion diced
  • 1 clove garlic crushed
  • 100 g chestnut mushrooms sliced thinly
  • 1 tbsp coconut oil
  • Handful fresh parsley chopped coarsely
  • Seasoning
  • 2 eggs
  • Chilli flakes optional

Instructions

  • Add the pancetta to a large frying pan over a medium heat and cook for 10-12 minutes until beginning to cook through.
  • Add the onion to the pan and cook stirring occasionally until soft and beginning to brown, about 10 minutes, turning the heat down halfway through.
  • Remove the pancetta and onion from the pan.
  • Add the coconut oil to the pan and when melted add the sliced sprouts. Cook on low for 5 minutes.
  • Add the pepper and garlic and cook on medium for another 2-3 minutes, stirring well.
  • Add the mushrooms and cook for 4 minutes then add the onion and pancetta mixture and heat through.
  • Sprinkle over the parsley and season. Stir gently.
  • Fry the eggs in a little butter in another frying pan.

Notes

To serve
Divide the mixture between 2 plates. Top with a fried egg and if using, sprinkle with chilli flakes. 
For a vegetarian option replace the pancetta with diced paneer or marinated tofu.