Jamie's spiced sprout and potato hash recipe

1. Peel the garlic and finely slice. Peel the ginger and slice into matchsticks. Place a large nonstick frying pan on a medium heat, drizzle in 1 tbsp of olive oil and add both. Fry for 2 mins, or until lightly golden, then remove half to a plate.
2. Chop the coriander stalks, reserving the leaves, and add to the hot pan along with the curry paste; fry for 3 mins. Peel the onions and finely slice. Add 2 to the pan (reserving one for later) and fry for 10 mins, or until soft and sweet.
3. Meanwhile, wash, trim and finely slice the raw Brussels sprouts, then place in a large bowl with the remaining sliced onion. Scrunch everything together with a good pinch of sea salt, then pack into a large, sterilised jar, pour over enough vinegar to cover and set aside.
4. Tip the leftover potatoes and sprouts into the pan. Press and mash everything down with a masher or fish slice, season to perfection, and cook for 3 to 4 mins, or until a golden crust starts forming on the bottom. Fold the crispy bits back into the mash, then pat and flatten down again. Let it crisp up again, then repeat the process and keep repeating for about 20 mins until golden and delicious. Confidently flip the hash out onto a board.
5. Return the pan to the heat once more, add 1 tsp of olive oil and crack in the eggs. Fry them to your liking, seasoning with salt and pepper.
6. Cut the hash into 4 and top each portion with a fried egg. Sprinkle over the reserved crispy ginger and garlic, along with the coriander leaves and some crunchy pickled sprouts, the rest will keep in the fridge for 2 weeks. Delicious with a dollop of yogurt.

Freezing and defrosting guidelines

Freeze hash only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes