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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Servings:
1
Equipment
- 1 Frying Pan
- 1 Poaching Pan
Ingredients
- 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
Instructions
- 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.