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Brussels Sprout Hash

With Sausage & Egg

Brussels Sprout Surplus Recipe

Perfect for the festive period, this recipe makes for a great Boxing Day special on any menu. If you’re overstocked with Brussels Sprouts after Xmas, then this is the perfect way to eat through your surplus. Watch now for a quick start guide:

Brussels Sprout Hash & Bacon Franks

Cabbage and bacon is a classic Irish dish. This twist on the idea uses the XL Krakauer Bacon Frankfurter (instead of bacon or pork belly) and the finer more delicate shredded Brussels Sprout (in place of cabbage) to make an outstanding breakfast or brunch item when paired with a perfectly poached egg.

Great 5 Minute Meal

Easy to prep and cook as you go, ready in around five minutes, serving one. You can also easily scale up with some additional prep and churn these dishes out by the dozen if you have the space and capacity. Be sure to poach your egg perfectly to give your customers that instantly Instagramable food-porn yolk shot. Always important in a world where the first bite is increasingly being taken with social media! 😉

Brussel Sprout Hash

Bacon Franks and Brussels Sprout Hash Recipe

Comedian and Cook George Egg, teams up with The Sausage Man, to create this epic quick pub-grub breakfast/brunch recipe. Great for using up surplus Brussels Sprouts in the post-Christmas period.
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Cuisine: British, German
Keyword: Brussels Sprout Hash Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Author: George Egg


  • 1 Frying Pan
  • 1 Poaching Pan


  • 1 XL Krakauer Bacon Frankfurter
  • 8 Brussels Sprouts
  • 3 Spring Onions
  • 25 g Butter
  • 1 tbsp Neutral Oil
  • 1 Golden Yolk Egg (Very Fresh)
  • 1 dash Vinegar (For Egg Poaching)
  • 1 sprig Fresh Curly Parsley (Chopped)
  • 1-2 pinch Fresh Ground Black Pepper (To Taste)
  • 1-2 dash Hot Sauce (Tabasco or Similar – To Taste)
  • 1 pinch Cayenne Pepper


  • The frankfurter is sliced thinly and then the slices cut into spears/matchsticks before being fried in a mixture of oil and butter until it gets some nice colour and crispiness.
  • An equal quantity of raw shredded Brussel Sprouts and some sliced spring onion is added to the pan and stir-fried with the Franks.
  • Season generously with black pepper until the sprouts are touched with golden crispiness on the edges and the caramelised flavours come through.
  • A dash of hot sauce is added and the Frankfurter & Brussels Sprout Hash is then served in a bowl.
  • Top with a perfectly poached egg with a golden runny yolk. Garnish with finely chopped parsley and a pinch of Cayenne pepper.
  • Add more ground pepper and hot sauce to taste.

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