Brussels Sprouts & Mushroom Fried Egg Hash


Brussels sprouts and mushrooms cooked till caramelised are a fantastic combo and delicious when topped with runny yolk fried eggs

Brussels Sprouts & Mushroom Fried Egg Hash


    • 450g brussels sprouts, trimmed and sliced
    • 230g mushrooms, sliced
    • 4 eggs
    • 1 tablespoon oil
    • 1 small onion, finely diced
    • 1 clove garlic, chopped
    • 1/2 teaspoon thyme, chopped
    • salt and pepper to taste


                        1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelise, about 15 minutes.
                        2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
                        3. Season with salt and pepper to taste.
                        4. Create small wells in the hash, add the eggs and cook until eggs are fried to your desired level we suggest runny.
                        5. Great served on toast.


                              Ingredients for Brussels Sprouts & Mushroom Fried Egg Hash

                              Mushrooms Button 200g

                              $2.99 ea

                              Mushrooms Button min 500g

                              $5.00 ea

                              Harris Farm Eggs Barn Laid x12 660g

                              $4.49 ea

                              Crisco Vegetable Oil 750ml

                              $5.50 ea